Carrot Cake:
2 cups All-purpose flour
1/2 tsp baking soda
pinch salt
1 ¼ tsp ground cinnamon
1/2 tsp freshly ground nutmeg
¼ tsp all-spice
2 eggs
1 tsp vanilla extract
1/3 c. vegetable oil
1¾ c. dark brown sugar (You can substitute with light brown sugar)
11 oz grated carrots
¾ c raisins
Optional: 3 oz chopped walnuts (to decorate).

Cream Cheese Icing:
3 oz cream cheese
3 oz softened butter
4 1/2 oz confectioners sugar
1/2 tsp vanilla extract (I used 1 tsp)

Directions:
Preheat oven to 300 F. Boil carrots for 5 minutes to soften. Mix all dry ingredients and set aside. Beat the eggs in a large bowl. Add the oil, vanilla and brown sugar. In a food processor, add the cooked carrots and raisins and puree.

Add the pureed mixture into the oil and sugar and mix well. Stir in the dry ingredients and mix only until combined. Do not over-mix.

Prepare regular sized muffin pans. Spray well with non-stick spray. Pour your mixture (about 1 rounded TBS into each space) and spread batter evenly. Do not fill these too high. You want them to bake fairly flat. If they do bake too high, use a serrated knife to trim down before assembling whoopie pies. Bake for 14 minutes, or until a toothpick inserted comes out clean. Remove from pans.

Cream cheese frosting:
Beat the cream cheese and butter until combined. Add the vanilla extract and the confectioners sugar. Turn into a piping bag.

Assemble:
Pipe frosting on top of half of the baked cakes. Top with cream cheese frosting. Top with another carrot cake bite to make a sandwich. To decorate, press down slightly so some of the icing peeks out from the sides, now roll in chopped walnuts if using or coconut or whatever you wish to decorate.Chill your Whoopies or serve at room temperature (your preference).