Carrot Cake Whoopie Pies? Yes, and Yes.


Have you heard the news? Moist, yummy carrot cake and gobs of cream cheese buttercream are now officially finger food. Why didn't someone think of this sooner?

This recipe makes a whole bunch o' whoopies, so you can cut it in half if you want. But let's be realistic. You should probably just go ahead and make the whole thing.

Carrot cake whoopie pies

Yield: 25 pies


Carrot Cake Cookies

  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 cups finely grated carrots (about 4 medium-large carrots)
  • 1 cup coconut flakes
  • ½ cup chopped walnuts
  • ¾ cup (1.5 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

Cream Cheese Buttercream:

  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick) butter, room temperature
  • 3 cups powdered sugar
  • ¼ teaspoon sea salt
  • 2 tablespoons pineapple or coconut rum (optional)


Step 1

Preheat the oven to 350 F. In a bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set 'em aside.

Step 2

Peel and finely grate the carrots. When you're done grating, blot the carrots with paper towels. This is important — too much moisture will lead to flat, floppy cookies, and that's no fun. Put the carrots, coconut and chopped walnuts in another bowl and keep 'em waiting while you deal with the butter.

Step 3

Combine the sugars and butter in an electric mixing bowl and mix until light and fluffy. Add the vanilla and one egg at a time; keep on mixing until fully combined.

Step 4

Add the flour mixture to the butter mixture and blend on the lowest setting until fully combined, scraping a few times along the way. Finally, use a spatula to fold in the carrots, coconut and walnuts. Chill in the refrigerator for 30 minutes.

Step 5

Once the batter is chilled, line a cookie sheet with parchment paper and use a cookie scoop to form small portions. Place scoops at least 2 inches apart on the cookie sheet to give 'em room to spread, and bake for 12-14 minutes.

Step 6

As the cookies bake, get started on the cream cheese filling: In the bowl of an electric mixer, use the paddle attachment to blend up the cream cheese and butter until smooth.

Step 7

Add the salt, then add the powdered sugar one cup at a time until the mixture is smooth and creamy.

Step 8

If you like, get wild and mix in a couple tablespoons of pineapple or coconut rum.

Step 9

Once the cookies have baked and cooled, use a pastry bag or spatula to spread a thick layer of buttercream on the flat side of one cookie. Is it really thick? Good. Now place a second on top to make your whoopie pie, and have at it.

Start a free trial for unlimited access to every project, pattern, recipe and tutorial on Bluprint.
Julie made her famous carrot cake for Todd when they began dating and Todd has been in love with the cake, and Julie, ever since. Learn the recipe from Julie and Todd.
Enjoy a fresh take on carrot cake! Use a foaming (iSi) canister to aerate your cake batter, create a "landscape" on your plate and even discover the secrets to Elizabeth's luscious coconut Creole cream cheese.
Catherine's oil-based carrot cake has a rich and varied texture, with pops of carrot and coconut flavor. A rich, cinnamon and brown sugar cream cheese frosting topped with chopped walnuts complements this gluten-free delight. It might look rustic, but it is rich and moist. Learn Catherine's tips for putting it all together!
Now Reading
Carrot Cake Whoopie Pies? Yes, and Yes.