Description
Deliciously soft and spiced carrot cake whoopie pies filled with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat together granulated sugar, brown sugar, and vegetable oil until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in grated carrots and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized amounts of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until a toothpick comes out clean. Let cool completely.
- For the filling, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread or pipe the filling onto the flat side of half the cookies and sandwich with the other half.
Notes
- Store whoopie pies in an airtight container in the refrigerator for up to a week.
- For added flavor, consider adding chopped walnuts or raisins to the batter.
- These can be frozen for up to 3 months; just thaw before serving.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Carrot Cake, Whoopie Pies, Dessert Recipe, Irresistible Treats