Carrot Cake Whoopie Pies are soft, cake-like cookies filled with shredded carrots, pecans, and warm spices like cinnamon, ginger, and nutmeg. Filled with cream cheese frosting and perfect for Easter as well as fall!
2.5ouncescream cheesefrom a block, room temperature
4ouncesunsalted butterroom temperature
2cupsconfectioner's sugar
½teaspoonvanilla extract
2tablespoonsheavy cream optional
Instructions
Carrot Cake Cookies
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
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, baking powder, cinnamon, ginger, and nutmeg.
Gradually stir dry ingredients into butter mixture until just combined. Add grated carrots and pecans to dough and stir until evenly incorporated
ing a medium cookie scoop (or a heaping tablespoon), spoon cookie dough 2 inches apart onto prepared baking sheet. Recipe should make 30 individual cookies total.
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.
Optionally, 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.
Notes
Your cookies will keep for 3-4 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.