These Carrot Cake Whoopie Pies are the perfect little spring treat. Moist, spiced carrot cake cookies sandwiched together with tangy cream cheese frosting!
Spring has definitely sprung around here. We’re having 70 and 80 degree days, the orchards are all blooming and the local strawberry stands are officially open. Spring is a time we really have to savor here in the desert because it’s the only time of year that the plants and trees are green and pretty. Spring is fleeting here, and once it’s gone we have nearly 6 months of long, hot, dry summer, dead grass and barren trees.
So let’s celebrate spring!
Carrot cake is such a classic and fun spring flavor. I bet the Easter bunny would love if you left him some of these. And your relatives would probably thank you too if you made these as an Easter brunch treat.
These little Carrot Cake Whoopie Pies are so fun because they’re bite-sized, so they’re almost more like a cookie– think an oatmeal cream pie cookie. The cakes are tender, moist carrot cake spiced with the perfect amount of cinnamon, ginger, and nutmeg. Sandwich two of them together with some sweet and tangy cream cheese frosting for the perfect little whoopie pie.
These are perfect for dessert, or for a mid-morning treat with a cup of coffee. Who doesn’t love coffee and sweets? Now that it’s warming up it’s officially time for me to make the switch to iced coffee! And these were perfect with a glass. I mean… the recipe includes oatmeal and cream cheese, so it’s practically breakfast, right?
- 1¼ cups all-purpose flour
- ½ cup quick oats
- ¾ tsp baking soda
- 1¼ tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ¼ tsp salt
- ½ cup butter, softened
- ½ cup sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups finely grated carrots
- ¾ cup chopped walnuts
- FOR THE FILLING:
- 4 oz cream cheese, softened
- 6 tbsp butter, softened
- Pinch salt
- ½ tsp vanilla extract
- 1½ cups powdered sugar
- In a bowl, combine flour, oats, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
- Using an electric or stand mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla extract and continue beating until fluffy.
- Add half the dry ingredients to the wet and mix on low until mostly combined. Repeat with remaining dry ingredients. Increase speed to medium and beat until combined.
- Fold in carrots and walnuts. Chill dough for 1 hour.
- Preheat oven to 350 degrees.
- Drop 2-tbsp balls of dough onto a parchment or silpat-lined baking sheet, about 2 inches apart.
- Bake 12-13 minutes, until centers are set. Cool on the pan for a few minutes, then transfer to a wire rack.
- Meanwhile, to make the filling, beat together cream cheese, butter, salt and vanilla until light and fluffy. Add the powdered sugar and beat until fluffy. Transfer the filling to a pastry bag (or Ziplock bag with the corner cut off).
- Once the carrot cake has cooled, pipe frosting onto one, then sandwich a second on top.
- Serve immediately or store in an airtight container in the refrigerator.