Recipes > Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

Easy to eat cookie with all your favorite carrot cake flavors...cinnamon, nutmeg and gooey cream cheese icing!


24 "pies"

Total Time


Bake Time

12 to 15 minutes




1-1/2 cups old-fashioned oats

2 cups all-purpose flour

1-1/2 teaspoons Ground Cinnamon

1/2 teaspoon Ground Nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 cup butter OR margarine, softened

1 cup brown sugar

1/2 cup sugar

1 teaspoon vanilla extract, pure

2 eggs

1-1/2 cups shredded carrots

Lemon Cream Cheese Filling

3 ounces cream cheese, softened

1/4 cup butter OR margarine, softened

1 teaspoon freshly grated lemon peel

Pinch salt

2 cups powdered sugar

1 to 2 tablespoons lemon juice OR milk


Preheat oven to 350°F.

Pour oats into a food processor or blender and grind until they have a smooth texture.   Whisk together the oats, flour, cinnamon, nutmeg, baking soda and salt in a large bowl.

Beat butter, brown sugar, sugar and vanilla in a large mixer bowl until creamy.  Add the eggs and beat well.  Gradually add the flour mixture until just blended.  Add carrots and mix just until combined; dough will be sticky.

Drop 1-inch balls of dough onto greased or parchment lined baking sheets.  Bake for 12 to 15 minutes until cookies are set and just browning around the edges.  Cool 5 minutes on baking sheets before removing cookies to wire rack to cool completely.

Beat all filling ingredients with electric mixer in large bowl, adding enough lemon juice to make a creamy consistency.  Spread filling over bottom of one cookie and then press another cookie, bottom-side down into filling.  Refrigerate cookies if not serving immediately.


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