Carrot Cake Whoopie Pies with Cream Cheese Frosting
Whoopie Pie Ingredients:
- 4 cups shredded carrots
- 1 cup brown sugar divided
- 1/4 cup coconut oil, melted
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 2 eggs
- 2 cups flour
- 1 tablespoon cinnamon
- 1/2 teaspoon EACH sea salt, baking powder, baking soda
Frosting Ingredients:
- 8 oz. light (neufchâtel) cream cheese, softened
- 3 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- pinch sea salt
- 2 cups powdered sugar
-Preheat your oven to 350 degrees fahrenheit. Line 3 large baking sheets with
parchment.
-Combine carrots and 1/2 cup brown sugar in a bowl. Set aside.
-In a small bowl, whisk together coconut oil, butter, vanilla extract, zest and eggs.
-In a large bowl, whisk together flour, remaining 1/2 cup of brown sugar, cinnamon,
salt, baking powder and baking soda. Stir in carrot mixture and butter mixture until just
combined.
-Drop (approximately 2 tablespoons at a time) onto parchment-lined baking sheets.
-Bake for approximately 12 to 15 mins, until they pass the toothpick test.
-Allow to cool completely.
To prepare frosting:
-With a hand mixer, mix cream cheese, butter, vanilla and salt until fluffy.
-Mix in powdered sugar, on low speed at first (to prevent it from making a mess!). Once
sugar is incorporated, mix on HIGH speed until fluffy.
-Frost the whoopie pies by placing a generous dollop of frosting onto one carrot cake
cookie and top with another cookie. May be served at room temperature or
refrigerated.