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Delectable Carrot Cake Whoopie Pies

carrot cake whoopie pies
Photo Credit
Samantha Jones/ Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 whoopie pies.
Category
Cakes and Frostings
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Credit
Donna-Marie Ryan, Topsfield, MA
Sources
Old Farmer's Almanac Contests

Dive into our Delectable Carrot Cake Whoopie Pies—where carrot cake meets playful indulgence! Soft, spiced cookies hug a cream cheese filling, creating a mini-fiesta of flavors in every bite. 

These pint-sized delights are not only desserts; they’re bites of pure joy! The aptly named delectable treats made our tastebuds shout, “Whoopie!” 

Congratulations to Donna-Marie Ryan for her first-place win in our Garden Guide carrot recipe contest.

Cake

Ingredients
3/4 cup finely grated carrots
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons shredded sweetened coconut
2 tablespoons raisins

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or spray a whoopie pie pan with nonstick spray.
  2. Place grated carrots in a cloth towel and squeeze out the liquid. Set aside.
  3. Using a stand or hand mixer, combine butter and sugars, beating until fluffy. Add egg and mix for 1 minute. Add vanilla and flour and mix to combine. Add carrots and mix for 1 minute. Add cinnamon, baking soda, baking powder, and salt and mix until just combined. Fold in coconut and raisins.
  4. Scoop out 12 cakes (about 2-1/2 tablespoons each) onto the prepared baking sheet. Bake for 15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  5. Cool for 5 minutes, then turn out onto a rack to cool.

Filling

Ingredients
2 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
4 ounces (1/2 package) cream cheese, softened
1 to 2 teaspoons pineapple juice

Instructions

  1. Using a stand or hand mixer, combine confectioners’ sugar, butter, and cream cheese.
  2. Add 1 teaspoon of pineapple juice and beat until fluffy. Add more juice if the mixture is too thick to spread.
  3. To finish, lay six of the cakes bottom side up and cover with filling. Top with another cake.

Optional

Ingredients
1/2 cup chopped pecans
1/2 tablespoon confectioners' sugar

Instructions

If desired, spoon nuts along edges of each pie. Sprinkle tops with confectioners’ sugar.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Jelly Bean</span> Mon, 08/26/2024 - 13:08
Is there any way to get these recipes to print on a single sheet or 2 (at most)? I am tried of cutting, pasting and re-printing them. Thank you.
<span>Ruby</span> Mon, 08/11/2025 - 16:59
copy and paste into a document file. Then you can edit out what you don't want and add notes at the bottom. Save then Print.