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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

  • Cook Time: 45 Minutes
  • Yield: 24 "pies"

Easy to eat cookie with all your favorite carrot cake flavors...cinnamon, nutmeg and gooey cream cheese icing!

Ingredients

Cookies

  • 1 ½ c. old-fashioned oats
  • 2 c. all-purpose flour
  • ½ tsp. Ground Nutmeg
  • 2 eggs
  • ½ tsp. Ground Cinnamon
  • ½ c. shredded carrots
  • 1 c. butter OR margarine, softened
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 c. brown sugar
  • 2 c. powdered sugar
  • ½ c. sugar
  • 1 tsp. Pure Vanilla Extract

Lemon Cream Cheese Filling

  • Pinch salt
  • ¼ c. butter OR margarine, softened
  • 1 tsp. freshly grated lemon peel
  • 1 to 2 tbsp. lemon juice OR milk
  • 3 oz. cream cheese, softened

Directions

  1. Preheat oven to 350°F.
  2. Pour oats into a food processor or blender and grind until they have a smooth texture.   Whisk together the oats, flour, cinnamon, nutmeg, baking soda and salt in a large bowl.
  3. Beat butter, brown sugar, sugar and vanilla in a large mixer bowl until creamy.  Add the eggs and beat well.  Gradually add the flour mixture until just blended.  Add carrots and mix just until combined; dough will be sticky.
  4. Drop 1-inch balls of dough onto greased or parchment lined baking sheets.  Bake for 12 to 15 minutes until cookies are set and just browning around the edges.  Cool 5 minutes on baking sheets before removing cookies to wire rack to cool completely.
  5. Beat all filling ingredients with electric mixer in large bowl, adding enough lemon juice to make a creamy consistency.  Spread filling over bottom of one cookie and then press another cookie, bottom-side down into filling.  Refrigerate cookies if not serving immediately.