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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 45 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 24 "pies"

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

Ingredients

  • 1-½ c. old-fashioned oats
  • 2 c. all-purpose flour
  • 1-½ tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • 1 tsp. baking soda
  • 1 c. butter OR margarine, softened
  • 1 c. brown sugar
  • 1 tsp. vanilla extract, pure
  • 2 eggs
  • 1-½ c. shredded carrots
  • ½ c. sugar
  • 1 tsp. salt

Lemon Cream Cheese Filling

  • 3 oz. cream cheese, softened
  • 1 to 2 tbsp. lemon juice OR milk
  • 1 tsp. freshly grated lemon peel
  • 1 pinch salt
  • 2 c. powdered sugar
  • ¼ c. butter OR margarine, softened

Directions

  1. Preheat oven to 350°F.
  2. Pour oats into a food processor or blender and grind until they have a smooth texture.
  3. Whisk together the oats, flour, cinnamon, nutmeg, baking soda and salt in a large bowl.
  4. Beat butter, brown sugar, sugar and vanilla in a large mixer bowl until creamy.
  5. Add the eggs and beat well.
  6. Gradually add the flour mixture until just blended.
  7. Add carrots and mix just until combined; dough will be sticky.
  8. Drop 1-inch balls of dough onto greased or parchment lined baking sheets.
  9. Bake for 12 to 15 minutes until cookies are set and just browning around the edges.
  10. Cool 5 minutes on baking sheets before removing cookies to wire rack to cool completely.
  11. Beat all filling ingredients with electric mixer in large bowl, adding enough lemon juice to make a creamy consistency.
  12. Spread filling over bottom of one cookie and then press another cookie, bottom-side down into filling.
  13. Refrigerate cookies if not serving immediately.