With Easter and spring just around the corner, I’ve started seeing lots of carrot cake recipes. I mentioned making carrot cake to which Jordan quickly replied, “eww, gross!”, and then I might have said something to the effect of “you’re going to eat it and you’re going to like it” haha. But then I sort of compromised and made carrot cake whoopie pies instead, and you know who ate most of them? Yeah, Jordan! He loved them. I think he ate 6 or 7 the first day I made them =). In all fairness, I guess they don’t taste exactly like carrot cake – they’re slightly less cakey. If you’re a carrot cake lover (or even if you think you aren’t) you should make these whoopie pies. The combination of slightly spicy, moist carrot cake with cream cheese filling is pretty much amazing. And since whoopie pies are so portable and don’t require a plate and fork, they’re perfect for sharing. If you’re willing to share that is ;). Enjoy!
Carrot Cake Whoopie Pies
1 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
4 tbsp butter, room temperature
1/4 cup light brown sugar
1/4 cup sugar
1/2 tsp vanilla
3/4 cup grated carrots
1. Preheat oven to 350 degrees. Line two baking sheet with parchment paper or spray with non-stick spray.
2. In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy.
3. Add egg and vanilla and beat well. Add in dry ingredients and beat until just combined. Stir in carrots. Chill batter in the refrigerator for an hour.
4. Using a #60 scoop, portion the batter onto prepared baking sheets. Bake for 8-10 minutes or until the cookies spring back when gently pressed. Transfer to wire rack to col completely. Makes about 30 cookies.
Cream Cheese Filling
2 tbsp butter, room temperature
6 oz cream cheese, cold
1 cup powdered sugar
1/4 tsp vanilla extract
1. In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until fluffy, about 2 minutes. Add the powdered sugar. Beat in vanilla.
2. Once cookies have cooled completely, place about a tablespoon of filling on one cookie. Top with second cookie.
*adapted from Tracey’s Culinary Adventures