Happy Wednesday! For those of you who don’t know what a whoopie pie is, it’s basically two pieces of cake in the form of a cookie, with frosting in between. It looks like an ice cream sandwich, but it’s cake and frosting. And it’s delicious!
This past weekend was my mom’s birthday (Happy Birthday, Mom!), and we had our extended family over to our house to celebrate. It was a lot of fun, and we loved being able to host everyone. We’ve lived in our house for 3 years, and realized we’ve never had everyone over before – mainly due to space constraints – but we made it work, and it was a blast!
My mom’s favorite cake flavors are vanilla and carrot cake, so for her birthday this year, I made a traditional white wedding cake and carrot cake whoopie pies. I figured she’d get the best of both worlds, and people would have choices. I love hosting people, and I love the opportunity to make as many treats as possible!
These carrot cake whoopie pies are quick to put together, much less skill required than assembling a full cake, and they’re so delicious. They were absolutely a hit! So here you go, the recipe for both the cake portion and frosting portion of these delicious treats! And there are carrots, so it’s healthy, right?
Carrot Cake Whoopie Pies
Ingredients
Carrot Cake Whoopie Pies
- 1 1/2 cups cake flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp. nutmeg
- 1/2 tsp. cardamom
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup packed shredded carrots I use baby carrots and grind them up in a blender or food processor, you want to measure out 1 cup AFTER they are shredded
- Optional: 1/2 cup chopped walnuts or chocolate chips
Buttercream Frosting
- 1 1/2 cups unsalted butter softened to room temperature
- 6-7 cups powdered sugar
- 2-3 tablespoons milk
- 1 tablespoon vanilla extract
Instructions
Carrot Cake Whoopie Pies
- Preheat Oven to 350 degrees F. Prepare 2 baking trays with aluminum foil.
- In a large bowl or the bowl of a stand mixer, add in softened butter and sugars. Using a paddle attachment or handheld mixer, mix until light and fluffy, about 2-3 minutes. Add in eggs, and beat until combined. Add the vanilla, and beat lightly until mixed in.
- In a small bowl, combine flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture, and mix until just combined.
- Add carrots (and walnuts/chocolate chips if using), and beat in lightly or fold in until combined.
- Using a small cookie scoop or spoon, drop the mixture into rounds (about 1 – 1 1/2 tablespoons). Place 10 cookies per tray, you want to give them room to spread while baking.
- Bake cookies for 12-15 minutes, until edges are golden and centers are just set. Let cool while you make the frosting
Buttercream Frosting
- In a large bowl or the bowl of a stand mixer, add in softened butter. Using a paddle attachment or handheld mixer, mix until light and fluffy, about 2-3 minutes.
- Add in powdered sugar, about 2 cups at a time. After each addition, mix for 2-3 minutes to let air into the frosting.
- After you’ve added all of the powdered sugar, add vanilla and mix until combined.
- Finally, add the milk, one tablespoon at a time, until desired consistency is reached. It should be light and fluffy, and hold it’s shape, without being too thick.
Cookie Assembly
- Using a piping bag or zip lock bag, cut a small hole at the corner or bottom of the bag, so it’s easy to work with the frosting. Fill the bag about halfway with frosting. If you don’t want to do this, you can also spread the frosting onto the cookies using a knife, but do so carefully.
- Gently remove the cookies from the foil, and turn half of them over. These will be the base of the whoopie pies. Place the frosting on these half of the cookies, and finish the whoopie pies with the remaining cookies.
- Enjoy!
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