CARROT CAKE WHOOPIE PIES RECIPE

Carrot Cake Whoopie Pies Recipe image

Provided by gbvampy1

Number Of Ingredients 24

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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.