There’s nothing quite like the delightful smell of baking cookies wafting through the kitchen. I remember my mom making whoopie pies on special occasions, and they always brought smiles to our faces. Today, we’ll take that nostalgic treat up a notch with a twist. Introducing Easy Carrot Cake Cheesecake Whoopie Pies, which combine the moistness of carrot cake with a creamy cheesecake filling.

Why You Will Love This Recipe

This recipe is a flavor celebration. You’ll love the combination of warm spices from the carrot cake and the rich creaminess of the cheesecake filling. They are soft and chewy, making each bite absolutely irresistible. These whoopie pies are not only fun to eat, but they also make a great dessert for parties, picnics, or just a sweet treat at home. Plus, they are easy to make, so you won’t spend all day in the kitchen!

How to Make Easy Carrot Cake Whoopie Pies

To start, you will prepare the cookie part by mixing together the dry ingredients such as flour, baking powder, baking soda, cinnamon, and salt. In another bowl, you’ll cream the softened butter with granulated and brown sugars until fluffy. After adding the egg and vanilla extract, it’s time to mix in the shredded carrots for that signature texture and taste. The next step is to scoop out the batter and place dollops on a baking sheet. While the cookies cool, you can prepare the cheesecake filling by mixing the softened cream cheese and powdered sugar along with a bit of vanilla. Finally, it’s all about assembling the whoopie pies, with a generous amount of cheesecake filling in between two carrot cake cookies.

How to Serve Easy Carrot Cake Whoopie Pies

Serve these delicious whoopie pies on a platter at any gathering, and watch people light up with excitement. They’re perfect for birthdays, potlucks, or just because! You can dust the tops with a little powdered sugar for an extra touch of sweetness. Pair these with a cup of coffee or tea for a wonderful afternoon treat. Don’t forget to take a picture before they disappear, as they will surely become a favorite among family and friends!

How to Store Easy Carrot Cake Whoopie Pies

To keep these whoopie pies fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to separate layers with parchment paper to prevent sticking. If you’ve made a big batch, you can also freeze them. Wrap each pie individually in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. Just thaw them in the refrigerator before enjoying!

Tips to Make Easy Carrot Cake Cheesecake Whoopie Pies

Make sure to use fresh carrots for the best flavor. Freshly shredded carrots retain moisture and sweetness.
Don’t overmix the batter, as this can make the whoopie pies tough. Mix only until the ingredients are combined.
If you like nuts, add some chopped walnuts or pecans into the carrot mixture for an extra crunch.
For a more festive flavor, try adding a touch of nutmeg or ginger to the spice mix.
You can also experiment with different fillings like vanilla, chocolate, or even pumpkin spice for a seasonal twist.

Variation

Though we love the classic taste of carrot cake, you can customize this recipe as you like. For a chocolate version, use chocolate cake mix instead of carrot and a chocolate cheesecake filling. You could also create a banana cake version by adding mashed bananas to the batter. Additionally, try swapping the cheesecake filling for a simple buttercream frosting for a different texture and flavor. The possibilities are endless!

FAQs

1. Can I make these whoopie pies ahead of time?

Yes, absolutely! You can bake the cookie part a day in advance and fill them just before serving to keep them fresh.

2. Can I use store-bought frosting instead of making the cream cheese filling?

Yes, you can use store-bought frosting if you’re short on time. Just choose a flavor that pairs well with carrot cake.

3. What if I don’t have butter?

You can use vegetable oil or coconut oil as a substitute for butter, but the texture may vary slightly.

4. Can I freeze the whoopie pies?

Yes, these whoopie pies freeze well. Just ensure they are wrapped properly to avoid freezer burn and enjoy them later!

5. How do I ensure my whoopie pies come out soft and chewy?

Make sure to not overbake them. They should be soft to the touch when you take them out of the oven and will firm up as they cool.

Easy carrot cake Whoopie Pies

Author: Sophie
Total Time: 2 hours 10 minutes
Yield: 12-15 whoopie pies 1x
Diet: Vegetarian

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Description

Delicious soft carrot cake cookies sandwiched together with creamy cream cheese filling, combining all the flavors of classic carrot cake in a portable whoopie pie format

Ingredients

Scale

2 cups flour
1 ½ teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla
2 cups grated carrots (2–3 carrots)
½ cup chopped, roasted pecans or walnuts
½ cup shredded coconut
6 ounces cream cheese, at room temperature
½ cup butter, at room temperature
1 ¼ cups powdered sugar, sifted
½ teaspoon vanilla
2 teaspoons freshly squeezed lemon juice

Instructions

Preheat the oven to 350º. Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt and set aside.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars until light. Scrape down the sides of the bowl.
Add the eggs and the vanilla and beat until combined. Mix in the flour mixture just until combined, then add the carrots, nuts, and coconut. Chill the batter for an hour before scooping.
Using a medium cookie disher, drop about 1 ½ tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 15-20 minutes each or until the cakes spring back when pressed with a finger. Remove from the oven. While they’re hot, use a spatula to tap them into nice rounds if they look misshapen.
Allow them to cool completely before filling.
To make the filling, beat together the cream cheese and butter till combined. Slowly mix in the powdered sugar. Add the vanilla and lemon juice, and beat until smooth.
To assemble the whoopie pies, spread or pipe the filling onto the flat side of one cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Notes

Chill the batter for at least one hour before baking for better texture
Make sure cookies are completely cooled before adding filling to prevent melting
Store assembled whoopie pies in refrigerator for up to 3 days
Can be frozen for up to 1 month
Use a cookie scoop for uniform sizing

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American