Carrot Cake Whoopie Pies
These carrot cake whoopie pies are made with soft and cakey cookies flavored with grated carrots, vanilla, cinnamon and nutmeg and filled with sweet and tangy cream cheese frosting. The perfect dessert for Easter or spring baking.
Carrot Cake Whoopie Pies
Bust out the leg warmers and grab a spatula, because these carrot cake whoopie pies are about to moonwalk into your heart! Soft, spiced carrot cake cookies sandwiching a dreamy cream cheese frosting? Like, gag me with a spoon—they’re way too good!
If carrot cake is totally your jam, these handheld treats are the perfectly portable way to enjoy carrot cake on the fly. The balance of carrot cake cookies made with warm spices and sweet and tangy cream cheese frosting are a match made in seven minutes in heaven. Let’s get baking—because these classic snacks are so choice.
Why You Will Love This Recipe
- Easy to make – An easy recipe with simple steps.
- Soft cakey cookies – The carrot cookies are super moist, tender, and cakey and taste just like carrot cake.
- Cream cheese frosting – Sweet, tangy, creamy frosting with amazing vanilla flavor.
- Fun to eat – The best and sweetest kind of sandwich!
- Portable carrot cake – Take one of these on the go! It’s easier than a handful of carrot cake!
Ingredients for Carrot Cake Whoopie Pies
Carrot Cake Cookies
- All-purpose flour
- Baking soda + baking powder
- Cinnamon + nutmeg
- Salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Egg – Large egg, room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract – Pure vanilla extract.
- Carrots – Finely grated carrots.
- Milk – Room temperature.
Cream Cheese Frosting
- Unsalted butter – Room temperature.
- Cream cheese – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Salt – To contrast the sweetness of the frosting.
Scroll down to the recipe card below for full information on the ingredients and quantities for this recipe.
How to Make Carrot Cake Whoopie Pies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the cookie batter: Whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. In a large bowl, cream the unsalted butter, light brown sugar, and granulated sugar until creamy. Add the egg, vegetable oil, and vanilla extract and mix well. Add in the carrots and mix until combined. Alternate adding the dry ingredients and milk, mixing in between each addition, until the cookie dough forms.
- Bake the cookies: Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheets. Bake the cookies for 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- Make the cream cheese frosting: Whip the unsalted butter and cream cheese until light and creamy. Add in the powdered sugar, vanilla extract, and salt and mix to combine. Whip the frosting for 2 to 3 minutes until it is smooth and creamy.
- Assemble the whoopie pies: Fill a piping bag fitted with a Wilton 1M piping tip with the cream cheese frosting. Pipe a generous swirl of frosting onto the bottom of one of the cookies. Top with another cookie to create a whoopie pie.
Scroll down to the recipe card below for more detailed instructions on how to make this recipe.
Expert Baking Tips
- Use a large cookie scoop to portion out the cookie dough to create round, even, and uniform cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies so they are perfectly round.
- Use a food processor to create very finely grated carrots. The finer the carrots, the better the texture of the cookies.
Storing & Serving
- Room temperature: The whoopie pies can stay at room temperature for a few hours, but due to the cream cheese frosting, I don’t recommend storing them at room temperature for more than a couple hours.
- Refrigerator: Store the whoopie pies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture. Remove the whoopie pies from the refrigerator 1 to 2 hours before serving.
- Freezer: Store the filled whoopie pies individually wrapped in plastic wrap in the freezer for up to 3 months. To use, unwrap the whoopie pies and thaw until they are soft and at room temperature.
Frequently Asked Questions
Can I make the whoopie pies smaller?
Yes! You can use a medium cookie scoop to make smaller whoopie pies. Just note that the baking time will likely be a few minutes shorter.
Can I use a different frosting for the filling?
Yes! I would recommend using vanilla buttercream frosting or brown butter buttercream frosting.
Other Recipes You Will Love
If you try out these carrot cake whoopie pies, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
click the stars to rate!
Carrot Cake Whoopie Pies
Yield: 10 whoopie pies
These carrot cake whoopie pies are made with soft and cakey cookies flavored with grated carrots, vanilla, cinnamon and nutmeg and filled with sweet and tangy cream cheese frosting. The perfect dessert for Easter or spring baking.
Equipment
Ingredients
Carrot Cake Whoopie Pies
- 2 cups (250 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- 1 ½ tsp (1.5 tsp) cinnamon
- ¼ tsp (0.25 tsp) nutmeg
- ½ tsp (0.5 tsp) salt
- ½ cup (114 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 (1) large egg room temperature
- 1 tbsp (14 g) vegetable oil
- 2 tsp (2 tsp) vanilla extract
- 1 cup (128 g) finely grated carrots
- ¼ cup (60 ml) milk room temperature
Cream Cheese Frosting
- 1 cup (227 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 3 ½ cups (420 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Instructions
Carrot Cake Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, granulated sugar, and light brown sugar until it is smooth and creamy. Add in the egg, vegetable oil, and vanilla extract and continue to mix until well combined. Add in the finely grated carrots and mix well. Scrape the sides and bottom of the bowl as needed.
- Add in half of the flour mixture and mix on low speed until mostly combined. Pour in the milk and continue to mix on low speed until mostly combined. Add the remaining flour mixture and continue to mix on low speed until the batter is well combined and smooth.
- Portion the cookie batter using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 12 minutes until they are puffed in the center and set on the edges. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for 5 minutes until smooth and creamy.
- Add in the powdered sugar and mix on low speed until fully combined with the butter. Add in the vanilla extract and salt and mix until the ingredients are well combined.
- Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until it is smooth and creamy. Mix the frosting on low speed for several minutes to remove any air bubbles.
Assembling the Carrot Cake Whoopie Pies
- Fill a piping bag fitted with a Wilton 1M piping tip with the cream cheese frosting. Pipe a generous swirl of frosting on the bottom of one of the red velvet cookies and create a sandwich with another cookies. Repeat with all the cookies to make 10 whoopie pies.
Notes
Storage: Store the whoopie pies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature.
Baking Tips & FAQ: Scroll up the blog post to check out my expert baking tips, learn more about storing and serving, and to see frequently asked questions to make the most out of this recipe!
Baking Tools & Supplies: Check out my Amazon Storefront to see my favorite tools and supplies I use to create my recipes.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
**Recipe updated March 2025
Nutrition
Serving: 1whoopie pie | Calories: 651kcal | Carbohydrates: 84g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 367mg | Potassium: 126mg | Fiber: 1g | Sugar: 63g | Vitamin A: 3176IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
can this be gluten free?
Hi Melanie! I haven’t tested this recipe with gluten free flour, but I don’t see why it couldn’t work with gluten free 1:1 baking flour. Let me know if you give it a try! I would love to know how they turned out.
Hello can all your whooping pies cookie recipe be frozen! I read to store them in an air tight container up to 4 days
Hi Catherine! I actually haven’t tested the whoopie pies out for freezing. My educated assumption is that it would work, just wrap them very well in plastic wrap and then either in aluminum foil or store them in a container in the freezer to prevent freezer burn. I would also unwrap them before you thaw them out to prevent condensation from making them soggy. If you test it out, please let me know how that goes!