Have you heard the news? Moist, yummy carrot cake and gobs of cream cheese buttercream are now officially finger food. This recipe makes a whole bunch of whoopies, so you can easily serve 'em up at your Mother's Day or Easter brunch.
Carrot Cake Whoopie Pies
Yield: 25 pies
For the Cookies
For the Buttercream
1. Preheat the oven to 350 F. In a bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
2. Peel and finely grate the carrots, then blot with paper towels. (This is important — too much moisture will lead to flat, floppy cookies.) Put the carrots, coconut and chopped walnuts in another bowl and set aside.
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; mix until fully combined.
4. Add the flour mixture to the butter mixture and blend on the lowest setting until fully combined, scraping the sides along the way. Fold in the carrots, coconut and walnuts. Chill in the refrigerator for 30 minutes.
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" apart on the cookie sheet so there's room to spread. Bake for 12-14 minutes.
6. As the cookies bake, start the cream cheese filling. In the bowl of an electric mixer, use the paddle attachment to blend the cream cheese and butter until smooth. Add the salt, then add the powdered sugar one cup at a time until the mixture is smooth and creamy. (If you like, get wild and mix in a couple tablespoons of pineapple or coconut rum.)
7. 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. Place a second on top to make your whoopie pie.
And there you have it! Some tasty carrot cake whoopie pies ready to serve a crowd.
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