Best Carrot Cake Whoopie Pies Recipes

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CARROT CAKE OATMEAL WHOOPIE PIES, WITH PINEAPPLE CREAM CHEESE FILLING RECIPE - (4.4/5)



Carrot Cake Oatmeal Whoopie Pies, With Pineapple Cream Cheese filling Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 24

For the whoopies pies:
1-1/2 cups brown sugar
1/2 cup white sugar
1-1/2 sticks unsalted butter, room temperature (3/4 cup)
2 large eggs, room temperature
1 tsp vanilla extract
2-1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp coarse salt (or 1/2 tsp table salt)
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 cups quick cooking oats
1-1/2 cups grated carrots (about 2 carrots)**
1-1/4 cups golden raisins (optional)
NOTE: **You could leave out the carrots, and these would simply be Oatmeal Whoopie Pies
For the filling:
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
4 oz. cream cheese
1 teaspoon pure vanilla extract
3 Tablespoons pineapple jam (optional)
1/4 sweetened coconut, toasted at 325F for about 10 minutes and cooled (optional)

Steps:

  • Preheat the oven to 350F. Line two baking sheets with parchment paper or a Silpat baking mat. (I used a Norpro Muffin Top baking pan, but this isn't mandatory.) In the bowl of a stand mixer, with the paddle attachment (or a hand held mixer), combine the sugars and butter. Beat until fluffy--about 3 to 4 minutes. Add the vanilla and eggs, and beat until well combined. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and whisk together. Slowly add the flour mixture to the butter mixture; mix on low speed until just combined. Stir in the oats, carrots and raisins with a spatula. Using a medium ice cream scoop, scoop dough onto the prepared sheets, leaving at least 2 inches between cookies. Gently press the cookies until flat. Bake between 12-15 minutes, turning halfway through to ensure even baking. They should be lightly golden brown around the edges. NOTE: These make 8 HUGE whoopie pies, so user a smaller scoop to make smaller whoopie pies. Reduce the baking time between 10-12 minutes each. Transfer to a wire rack to cool completely. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.) To assemble the whoopie pies, turn one cookie with the baked bottom facing up. Scoop some filling, and gently press another cookie on top. Wrap in plastic wrap. Keep whoopie pies refrigerated, and bring to room temperature about 30 minutes before eating. Stores for up to 5 days, refrigerated.

CARROT CAKE WHOOPIE PIES



Carrot Cake Whoopie Pies image

Maple-cream cheese filling is sandwiched between two carrot cake cookies for a moist and delicious treat that will make you whoop with joy!

Provided by By Bree Hester

Categories     Dessert

Time 1h45m

Yield 15

Number Of Ingredients 21

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups grated carrots
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
1 cup butter, softened
1 package (8 oz) cream cheese, softened
1/4 cup real maple syrup
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup finely chopped pecans or shredded coconut

Steps:

  • Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
  • In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla. Add carrots, coconut and pecans; beat on low speed until combined.
  • Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
  • Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.
  • To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

CARROT CAKE WHOOPIE PIES



Carrot Cake Whoopie Pies image

Sandra Lee makes a favorite cake into treats. And with half the work done for you (thanks, cake mix), the recipe's easy enough to double for a party.

Provided by Sandra Lee

Categories     dessert

Time 55m

Yield 12 pies

Number Of Ingredients 10

One 18-ounce box carrot cake mix
1 stick (4 ounces) unsalted butter, at room temperature
3 large room temperature eggs
1/2 cup raisins
1 carrot, grated
12 ounces room temperature cream cheese
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup finely chopped walnuts

Steps:

  • For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
  • and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
  • Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
  • For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
  • To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
  • with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

CARROT CAKE WHOOPIE PIES



Carrot Cake Whoopie Pies image

Any carrot cake fans in the house? Us too! These carrot cake whoopie pies have all the flavor of traditional carrot cake but no plate and fork needed. The cookie is tender and full of carrot cake flavor. The cream cheese filling is sweet and creamy. It brings all the carrot cake flavors together. We loved them rolled in pecans....

Provided by Pattie Turner

Categories     Cookies

Time 40m

Number Of Ingredients 11

CAKE INGREDIENTS
1 box carrot cake mix (18 oz)
1 stick unsalted butter, softened
3 eggs
1 carrot, grated
FILLING INGREDIENTS
8 oz cream cheese
1 stick butter
16 oz powdered sugar (3 1/2 cups)
1 tsp vanilla
1/2 c pecans, chopped

Steps:

  • 1. In a large bowl beat the carrot cake mix, butter, and eggs until incorporated.
  • 2. Stir in the grated carrot and refrigerate for at least 30 minutes or up to 2 hours.
  • 3. Preheat the oven to 375 degrees F. Using a small ice-cream scoop drop the batter by 2 tablespoon mounds onto parchment-lined cookie sheets. (You can also use a whoopie pie pan sprayed with cooking spray. I invested in one because I make a lot of pies.)
  • 4. Bake until golden brown, about 10 to 12 minutes.
  • 5. Remove and cool for 5 minutes on the pan. Then move to a wire rack to cool completely.
  • 6. In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until combined and light and fluffy.
  • 7. To assemble the whoopie pies, put the filling into a resealable plastic bag. Snip the corner to make a small opening. Put the chopped pecans into a shallow dish or pie plate.
  • 8. Flip over one carrot cake cookie and pipe a dollop of frosting into the center. (I like a LOT of frosting!)
  • 9. Top with another cookie and press gently to spread the frosting to the edges.
  • 10. Roll the edges of the whoopie pie into the chopped pecans. Fill the remaining cookies and roll in the pecans until done. To prevent them from sliding, and help them set, refrigerate until ready to serve.

CARROT CAKE WHOOPIE PIES WITH CREAM CHEESE FILLING



Carrot Cake Whoopie Pies With Cream Cheese Filling image

From "Tasting Table" blog: Carrot cake conjures memories of sticky fingers and the inevitable hoarding of cream cheese frosting. So when Claire Twesten, the pastry chef of Philadelphia's new Talula's Garden and its parent restaurant, Talula's Table, began thinking about a cookie plate for the restaurant, she harnessed the flavors of a homespun carrot cake. These tender cookies are packed with carrots, raisins and oats and hold a delicious layer of honey-sweetened cream cheese icing. Twesten serves these double-decker treats with three other cookies (chocolate-caramel-sea-salt bars, almond boterkoek and vanilla crescents), but we prefer ours alongside an extra serving of icing. Some things never change.

Provided by Raquel Grinnell

Categories     Dessert

Time 6h25m

Yield 24 pies, 18-24 serving(s)

Number Of Ingredients 19

1 cup unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 eggs
3/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg, freshly grated
1/2 tablespoon crystallized ginger, finely chopped
2 cups oats, old-fashioned
1 1/2 cups carrots, peeled and grated (from about 2 to 3 medium carrots)
1 cup raisins, soaked in warm water for 10 minutes and drained
1 cup unsalted butter, softened
1 1/4 cups powdered sugar
2 tablespoons honey
12 ounces cream cheese, cut into pieces, softened

Steps:

  • Make the cookies: In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated sugar until lightened, about 3 minutes. Slowly add the eggs one at a time, beating the yolk of the first egg until it's incorporated before adding the second egg. Stir in the vanilla.
  • In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Slowly mix the dry ingredients into the wet, then gently stir in the oats, carrots and raisins. Wrap the dough in plastic wrap and refrigerate for at least six hours or up to overnight.
  • Preheat the oven to 325°. Scoop rounded tablespoons of the dough onto a parchment-lined sheet pan and bake for 10 to 12 minutes until lightly browned and set. Remove from the oven and set the cookies aside to cool.
  • Make the icing: In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Slowly beat in the honey and cream cheese until incorporated. Spoon the frosting into a piping bag (or fashion one out of a plastic bag and cut a hole in the corner) and pipe the frosting onto half of the cookies; place the other cookies on top to create sandwiches. Serve immediately or store the cookies and frosting separately for up to 3 days.

Nutrition Facts : Calories 530.3, Fat 28.9, SaturatedFat 17, Cholesterol 95.7, Sodium 206.5, Carbohydrate 63.9, Fiber 2.9, Sugar 39, Protein 6.8

CARROT CAKE WHOOPIE PIES



Carrot Cake Whoopie Pies image

Whoopie!!! Here's a great way to enjoy carrot cake with cream cheese frosting: in a handheld pie.

Provided by My Food and Family

Categories     Home

Time 51m

Yield 22 servings

Number Of Ingredients 6

1 pkg. (2-layer size) spice cake mix
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided
3 large carrots, shredded (about 2 cups)
1/2 cup chopped pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups milk

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
  • Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
  • Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
  • Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.6982 g, Sugar 0 g, Protein 3 g

CARROT CAKE WHOOPIE PIES RECIPE



Carrot Cake Whoopie Pies Recipe image

Provided by gbvampy1

Number Of Ingredients 24

Cookies
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups grated carrots Save $
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
Maple-Cream Cheese Filling
1 cup butter, softened
1 package (8 oz) cream cheese, softened
1/4 cup real maple syrup
1 teaspoon vanilla
2 cups powdered sugar
Garnish
1/2 cup finely chopped pecans or shredded coconut

Steps:

  • 1 Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside. 2 In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla. Add carrots, coconut and pecans; beat on low speed until combined. 3 Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies. 4 Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. 5 To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth. 6 To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.

CARROT CAKE WHOOPIE PIES



Carrot Cake Whoopie Pies image

Time 22m

Number Of Ingredients 20

1/2 cup butter, room temperature, Salted, Unsalted, doesn't matter.
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 cup quick oats
1 1/4 cup all-purpose flour
1 1/4 cup carrots, finely grated
-------------------
Cream Cheese Frosting:
-------------------
4 oz cream cheese, room temperature
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla extract
1 cup powdered sugar

Steps:

  • In the bowl of an electric stand mixer, add 1/2 cup butter, granulated sugar and brown sugar until well blended. Add in egg and vanilla extract. Add Salt, nutmeg, ginger, cinnamon & baking soda. Mix well. Add Oats and mix well. Add in Flour and mix well. Batter should look a bit on the dry side. Add carrots and mix until batter looks more like moist cookie batter. Cover bowl and chill dough 1 hr 15 minutes. This is important. By not chilling dough, cookies will spread and become flat pancakes. Preheat oven to 350*F Using a cookie scoop, spoon out cookie dough onto a prepared sheet. Bake for 12 minutes or until centers no longer looks wet and doughy. Allow cookies to cool on baking sheet for 5 minutes then transfer to a wire rack to cool. As cookies are cooling, make frosting. Once cookies are completely cool, scoop a dollup of frosting onto one cookie, top with a second cookie and enjoy your homemade whoopie pie. ------------------- For the cream cheese frosting: ------------------- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese, butter and salt until smooth and fluffy. Stir in vanilla and powdered sugar and continue to whip until smooth and very fluffy.

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