Carrot Cake Whoopie Pies
The weather here in Utah has been incredible for this time of year. Sorry to all you eastern folks who have been dumped on with snow several times in the last couple months. It’s been mid to high 50’s here in Utah and sometimes even 60˚F.
My grass is starting to green up and my tulips and daffodils are already growing up out of the ground! My kids and I go to the park every chance we get. It’s much needed when you stay inside all day, all winter.
All this spring weather has got me ready for citrus and Easter desserts. These Carrot Cake Whoopie Pies are absolutely fabulous for this time of year. Plus my husband loves carrot cake in any form he can get it, since it’s his favorite and I don’t make it that often for him.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
These cookies are a lot like those Little Debbie Oatmeal Creme Pies that you get from the store. It’s a carrot cake oatmeal cookie with plump golden raisins. The cookie is sturdy, yet tender and moist.
And oh my word! This is THE cream cheese frosting I have been searching for my entire life! I have always had problems with stringy, soft icing. This cream cheese frosting holds it’s shape and is almost a whipped texture. It has more butter than recipes I have tried before, a lot less powdered sugar and no milk, but it’s seriously the best texture with just the right sweetness. I am in love with it!!!
Put a big star by the icing recipe if you don’t make the cookies, but you should make the cookies because they are the bomb!
Ready for the springtime recipe that you will want to make over and over again? Okay here it is:
Carrot Cake Whoopie Pies
Ingredients
Carrot Cake Cookies:
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- ¾ cup (150 g) packed light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 cups (240 g) all-purpose flour, plus more for flattening cookies
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 cups (160 g) old-fashioned rolled oats
- 1 ½ cups (183 g) peeled, shredded carrots (about 3 carrots)
- 1 cup (200 g) golden raisins
Cream Cheese Frosting (the BEST!):
- 8 oz (226 g) cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper or silicone baking mats.
- In an electric mixer fitted with the paddle attachment, beat butter and sugars on medium speed until light and fluffy. Add eggs and vanilla, and beat on medium speed until combined well.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add the flour mixture to the butter mixture on low speed, until just blended. Mix in the oats, carrots and raisins.
- With a #50 scoop (about 1½ Tbsp), scoop balls of cookie dough and place on the prepared baking sheets, leaving 2-inches between balls.
- Put about ½ cup all-purpose flour into a shallow bowl, dip the bottom of a water glass or measuring cup and use it to flatten the dough balls, coating it in flour each time.
- Bake for 12 to 13 minutes or until browned and crisp around the edges. Transfer to a wire rack to cool completely.
- Make the cream cheese frosting by placing the cream cheese in a mixing bowl. Using a hand mixer, beat until smooth. Gradually add butter 2 Tablespoons at a time, and continue beating until smooth and well blended. Add powdered sugar and vanilla all at once. Blend to combine.
- Once the cookies are completely cooled, pair them up according to size and shape. Prepare a piping bag with just the coupler, fill it with icing and pipe an even swirl on the bottom/flat side of one half of the cookie pairs. Sandwich them together with the remaining cookies.
- Store cookies in an airtight container at room temperature or in the fridge for up to 3 days.
Notes
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Yum! These look like the perfect spring dessert. I’d love to eat one right now! Wish we were having some warmer weather here in Virginia!
I’m still not really sure what whoopie pies are, except for a middle frosted cookie? But I love carrot cake and that cream cheese frosting does sound divine!
Yep, exactly! Just a sandwich cookie 🙂 These are definitely divine!
I LOVE whoopie pies! Can’t wait to try these, Amber!
I love Carrot Cake, so these sound delicious!
YUM! Carrot cake is my absolute favorite! Can’t wait to make these!
I’m not a big carrot cake fan, but I do love a good cream cheese frosting! These are so cute and perfect for Easter!
I also have a go-to cream cheese frosting recipe that I will not stray from! Cream cheese frosting is my FAVORITE! These cookies look delicious!
It’s my favorite too, but I have always had problems with stringy icing and this is smooth and fluffy. I love it!
Carrot cake in whoopie pie form sounds so interesting and looks really lovely.
It really is just like the cake but the frosting is sandwiched between to cookies. We loved them!
these are great!
I love carrot cake…I love whoopie pies…so i am pretty sure I would absolutely love these. Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
I am making them again this week for a gathering. The few friends that got to try them won’t stop telling everyone about them. LOL. They are pretty delicious!