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.