The perfect spring cookie, these carrot cake whoopie pies are soft, lightly spiced, and filled with cream cheese frosting.
You’re going to love this recipe for carrot cake whoopie pies. These sandwich cookies are chewy, soft, and filled with shredded carrots and pecans.
These cookies remind me of an oatmeal cream pie. If you’re a fan, you’ll love these cookies too. The sweet cream cheese frosting is the perfect filling for these carrot cake cookies.
While I made these cookies into sandwiches, they are perfectly acceptable on their own as well. Or, try spreading the frosting on top of each cookie with a knife, or a piping bag.
If you enjoy these cookies, I think you’ll like these recipes as well: Butter Pecan Cookies, Pumpkin Pecan Quick Bread, and Chai Spiced Oatmeal Cookies.
You need freshly shredded carrots to make these cookies, so you’ll need a box grater. I use the small grate. Once you’ve shredded your carrots, use a paper towel to remove any excess moisture before adding to your cookie dough.
If you’d prefer, you can swap out the pecans in this recipe. You could use walnuts, shredded coconut, or even white chocolate chips. Try one of these mix-ins? Let us know in the comments below!
Carrot Cake Whoopie Pies
Ingredients
Carrot Cake Cookies
- 1 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 cup carrots, grated
- 1/2 cup pecans, chopped
Cream Cheese Buttercream Frosting
- 4 ounces cream cheese
- 6 ounces unsalted butter
- 3 cups confectioner's sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
Carrot Cake Cookies
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
- In a separate bowl, sift together the dry ingredients flour, salt, baking soda, cinnamon, ginger, and nutmeg.
- Gradually stir dry ingredients into butter mixture until just combined. Add grated carrots and pecans to dough and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 2 teaspoon scoop or shape by hand into 1 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 9-10 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Cream Cheese Buttercream Frosting
- In a large bowl, cream together the cream cheese and butter until combined. Add vanilla and half off the powdered sugar, mixing slowly to combine. Add remaining powdered sugar and mix slowly to combine. Once incorporated, beat on high speed for 2 to 3 minutes, until light and fluffy.
- Add heavy cream one tablespoon at a time until desired consistency is achieved.
- Pipe or spread frosting onto half of the cookies, then top with remaining cookies to make sandwiches.
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