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Carrot Cake Whoopie Pies

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Ingredients
  

  • 1 cup grated carrots
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

    Prepare the Carrot Cake Cookies:

    • In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
    • In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
    • Add the egg and vanilla extract to the butter-sugar mixture. Mix until well combined.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    • Fold in the grated carrots and chopped nuts (if using).
    • Drop rounded tablespoons of batter onto the prepared baking sheets, leaving space between each cookie.
    • Bake for 10-12 minutes or until the edges are golden. Allow the cookies to cool completely.

    Prepare the Cream Cheese Filling:

    • In a bowl, beat together the softened cream cheese and butter until smooth.
    • Add the powdered sugar and vanilla extract, and continue to beat until the filling is creamy and well combined.

    Assemble the Whoopie Pies:

    • Once the cookies are completely cooled, spread a generous dollop of the cream cheese filling on the flat side of one cookie.
    • Top with another cookie, pressing down slightly to create a whoopie pie sandwich.
    • Repeat with the remaining cookies and filling.

    Serve the Carrot Cake Whoopie Pies immediately or refrigerate until ready to serve.