Carrot Cake Whoopie Pies~

Adapted from Whoopie Pies and The New Basics

1 cup flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon salt

4 tablespoons butter, at room temperature

1/4 cup brown sugar

1/4 cup sugar

1 egg

1/2 teaspoon vanilla

1 cup grated carrots

1/4 cup shredded coconut

Cream Cheese Filling:

1 1/2 cups powdered sugar

4 ounces cream cheese, at room temperature

3 tablespoons butter, at room temperature

1/2 teaspoon vanilla

Preheat the oven to 350ºF. Line two baking sheets with parchment paper.


Whisk together flour, baking soda, baking powder, cinnamon, ginger and salt to combine.  Set aside.

Cream butter and sugars in a stand mixer fit with a paddle attachment till light and fluffy, about 5 minutes.  Add eggs and vanilla and mix till combined, scraping down sides as needed.  Mix in dry ingredients and mix till just combined.  Add carrots and coconut if using.  Chill batter at least one hour.

Using cookie disher, scoop out about 2 tablespoons of batter onto baking sheets, about 2 inches apart.  Bake 20 minutes or till cakes spring back when gently touched.  Cool on pan 5 minutes before removing to cooling rack.

Make filling by creaming together butter and cream cheese.  Sift in the powdered sugar and continue beating till light and fluffy. Stir in vanilla.


To assemble, spread filling onto flat side of one cake.  Top it with another, flat side down.  Repeat with other cakes.  May also use pastry bag to pipe filling.


Makes about 15.