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Carrot Cake Whoopie Pies

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Ingredients Method

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

Method
 

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
    Prepare the Carrot Cake Cookies:
    1. In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
    2. In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
    3. Add the egg and vanilla extract to the butter-sugar mixture. Mix until well combined.
    4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    5. Fold in the grated carrots and chopped nuts (if using).
    6. Drop rounded tablespoons of batter onto the prepared baking sheets, leaving space between each cookie.
    7. Bake for 10-12 minutes or until the edges are golden. Allow the cookies to cool completely.
    Prepare the Cream Cheese Filling:
    1. In a bowl, beat together the softened cream cheese and butter until smooth.
    2. Add the powdered sugar and vanilla extract, and continue to beat until the filling is creamy and well combined.
    Assemble the Whoopie Pies:
    1. Once the cookies are completely cooled, spread a generous dollop of the cream cheese filling on the flat side of one cookie.
    2. Top with another cookie, pressing down slightly to create a whoopie pie sandwich.
    3. Repeat with the remaining cookies and filling.
    Serve the Carrot Cake Whoopie Pies immediately or refrigerate until ready to serve.