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
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 285
- Sugar: 24g
- Sodium: 295mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: carrot cake, whoopie pies, cream cheese filling, soft cookies, dessert, baking, carrot dessert, sandwich cookies