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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.
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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
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