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    Home » Recipes » Cookies

    Carrot Cake Whoopie Pies

    Dec 6, 2020 · Modified: Jan 18, 2023 by Sandra Flegg

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    These Carrot Cake Whoopie pies feature a soft, lightly-spiced cookie sandwiched with a luscious cream cheese frosting.

    A side view of the Carrot Cake Whoopie Pies shows the thickness of the icing and cookies. this recipe!

    My mom gave me this recipe that she had clipped from a magazine from 2013. She loves carrot cake and this recipe was sitting with her other ones and hadn't been sampled yet. These looked SO delicious that I had to give these Carrot Cake Whoopie Pies a try. They ARE delicious! Thanks MOM!

    These cookies are in a class of their own. If you love carrot desserts, then you've gotta try these!

    Why you will love these cookies

    • This is an easy recipe that doesn't require any fancy equipment.
    • The cookies can be made in advance and stored in the refrigerator for a few days before the frosting is added.
    • Recipe requires basic pantry staples plus cream cheese.
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    How to make Carrot Cake Whoopie Pies

    Cookies

    1. Peel and grate carrots.

    2. In a large mixing bowl or stand mixer fitted with paddle attachment, cream butter and both sugars until light and fluffy.

    3. Add in two eggs and vanilla and beat until combined.

    4. In a separate large mixing bowl, combine all-purpose flour, cinnamon, ginger, nutmeg, salt, baking powder, baking soda. Stir to combine thoroughly.

    5. Add dry ingredients to butter mixture, 1 cup at a time beating on low after each addition.

    6. Add in carrots, rolled oats, dates and orange rind. Mix well. Dough will be sticky.

    7. Line two baking sheets with parchment paper. 

    8. Drop dough by heaping tablespoons, two inches apart on baking sheets. 

    9. Bake in 350F oven, one sheet at a time for 16 to 18 minutes until cookies are lightly browned on the bottom.

    10. Let cool completely on wire racks. While cookies are cooling, prepare icing.

    Icing/Filling

    11. In a medium-sized mixing bowl, or stand mixer fitted with whisk attachment, beat butter, cream cheese and icing sugar on high for 1 minute. 

    12. Use 1 and ½ tbsp. of icing to ice the bottom half of the cookies. 

    13. Sandwich iced cookies with un-iced cookie tops. Press down very lightly.

    Cookies may be stored in refrigerator for up to five days.

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    If you like this recipe you might also enjoy these cookie recipes:

    Hot Chocolate Cookies with Homemade Marshmallow Fluff

    Carrot Cookies with Orange Icing

    Iced Oatmeal Cookies

    Old-Fashioned Gingersnap Cookies

    Print
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    Carrot Cake Whoopie Pies


    ★★★★★

    5 from 1 reviews

    • Author: Sandra Flegg
    • Total Time: 28 minutes
    • Yield: 16
    Print Recipe
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    Description

    These Carrot Cake Whoopie pies feature a soft, lightly-spiced cookie sandwiched with a luscious cream cheese icing.


    Ingredients

    Cookies

    1 cup butter, softened at room temperature

    ¾ cup brown sugar

    ½ cup granulated sugar

    2 large eggs, room temperature

    1 tsp. vanilla

    1 tsp. grated orange rind

    1 cup rolled oats

    2 cups finely grated carrots

    1 cup chopped dates

    1 ¾ cups all-purpose flour

    1 tsp. cinnamon

    ¼ tsp. nutmeg

    1 tsp. ginger

    1 tsp. salt

    1 tsp. baking powder

    ½ tsp. baking soda

    Icing

    ¼ cup cream cheese

    ¼ cup butter

    1 and ½ cups icing sugar


    Instructions

    Cookies

    1. Peel and grate carrots, then set aside.

    2. In a large mixing bowl or stand mixer fitted with paddle attachment, cream butter and both sugars until light and fluffy.

    3. Add in two eggs and vanilla and beat until combined.

    4. In a separate large mixing bowl, combine all-purpose flour, cinnamon, ginger, nutmeg, salt, baking powder, baking soda. Stir to combine thoroughly.

    5. Add dry ingredients to butter mixture, 1 cup at a time beating on low after each addition.

    6. Add in carrots, rolled oats, dates and orange rind. Mix well. Dough will be sticky.

    7. Line two baking sheets with parchment paper. 

    8. Drop dough by heaping tablespoons, two inches apart on baking sheets. 

    9. Bake in 350F ,one sheet at a time for 16 to 18 minutes until cookies are lightly browned on the bottom.

    10. Let cool completely on wire racks. While cookies are cooling, prepare icing.

    Icing

    11. In a medium-sized mixing bowl, or stand mixer fitted with whisk attachment, beat butter, cream cheese and icing sugar on high for 1 minute. 

    12. Use 1 and ½ tbsp. of icing to ice the bottom half of the cookies. 

    13. Sandwich iced cookies with un-iced cookie tops. Press down very lightly.

    Cookies may be stored in refrigerator for up to five days.

    Notes

    Optional

    Add in ½ cup chopped walnuts or pecans.

    This recipe was adapted from a recipe in Today's Parent Magazine 2013.

    • Prep Time: 10 minutes
    • Cook Time: 18 minutes
    • Category: Cookies
    • Method: Oven Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 367
    • Sugar: 36.6 g
    • Sodium: 222.2 mg
    • Fat: 16.4 g
    • Saturated Fat: 10 g
    • Trans Fat: 0 g
    • Carbohydrates: 52.3 g
    • Fiber: 1.5 g
    • Protein: 3.4 g
    • Cholesterol: 65 mg

    Keywords: Cookies

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Tim

      January 23, 2023 at 3:47 pm

      These are like WOW they are so good! Burst of carrot cake in a jumbo cookie really delicious!!

      ★★★★★

      Reply

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes to enjoy year round.  More about me

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