Description

These Carrot Cake Whoopie Pies are delightful soft cookies filled with a creamy cream cheese frosting. Featuring warm cinnamon and ginger spices, grated carrots, and optional toasted walnuts, these sandwich-style treats offer a perfect balance of moist, spiced cake and rich, smooth filling. Ideal for parties or as a sweet snack, they are easy to prepare and baked to pillowy perfection.

Ingredients

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For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 Tablespoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground ginger
2 ½ cups grated carrots (about 6 full-size carrots)
½ cup toasted walnuts (optional)

For the Filling

1 cup unsalted butter, softened
4 ounces cream cheese, softened
3 ½ cups powdered sugar
2 teaspoons vanilla extract

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Instructions

Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Make the cookie dough: In a mixing bowl, beat together softened butter, granulated sugar, and light brown sugar until the mixture is fluffy and light in color. Add eggs and vanilla extract, continue to beat until fully combined.
Add dry ingredients: Slowly incorporate the all-purpose flour, cinnamon, baking soda, baking powder, kosher salt, and ground ginger into the wet mixture. Mix gently just until combined to avoid overworking the dough, which can make cookies tough.
Fold in carrots and walnuts: Gently fold in grated carrots and toasted walnuts (if using) to distribute them evenly without deflating the batter.
Scoop and bake: Using a 2-tablespoon scoop, drop the cookie dough onto the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 13 to 15 minutes or until the edges are golden brown but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes.
Cool completely: Transfer the cookies to a wire rack to cool entirely to room temperature before adding the filling to prevent melting.
Prepare the filling: In a clean mixing bowl, beat together softened butter and cream cheese for 3-4 minutes until creamy and smooth. Gradually add powdered sugar and vanilla extract and beat until fluffy and well combined.
Assemble whoopie pies: Fill a piping bag or a zip-lock bag with the cream cheese frosting. Pipe a generous swirl of frosting onto half of the cooled cookies. Top each with a second cookie to form the sandwich.

Notes

Do not overmix the dough; mix just until the flour is absorbed to keep cookies tender.
Avoid overbaking; cookies should have firm edges but remain soft in the center.
Use a cookie scoop to make evenly sized cookies for uniform baking and sandwiches.
Allow cookies to cool completely before frosting to avoid melting the filling.
Store whoopie pies in the refrigerator for up to 5 days to keep them fresh.

Nutrition

Serving Size: 1 whoopie pie
Calories: 210
Sugar: 22g
Sodium: 110mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1.5g
Protein: 2g
Cholesterol: 35mg