Carrot Cake Whoopie Pies | The Chopping Block

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Carrot Cake Whoopie Pies

Is it a cookie or a cake? Whoopie pies are both! Cream cheese filling is sandwiched between two carrot cake cookies for a moist and delicious treat.

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Yield: 15 sandwiches

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Active Time: 30 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon fine sea salt
1 stick butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup pecans, toasted and rough chopped
Cream Cheese Frosting

Preheat the oven to 350º, and line two sheet trays with parchment paper.
In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
In a large bowl using an electric mixer, beat together the butter, granulated and brown sugars until light and fluffy, about 5 minutes.
Beat in the eggs one at a time until well combined. Mix in the vanilla extract.
Add the dry ingredients, and mix just until the batter comes together.
Mix in the carrots, raisins and pecans until just combined.
Using a medium-size portion scoop, drop the batter onto the prepared sheet trays making sure they are about 2 inches apart.
Bake until the cookies are set, about 12 minutes. Allow to cool completely.
Once the cookies are cool, it's time to assemble. Using an offset spatula, spread Cream Cheese Frosting on half of the cookies. Top with the remaining cookies, and serve.