I’ve been making large cakes recently, and I felt the need to make some cute little whoopie pies with the same amount of fun and flavor. Easter is just around the corner, and I thought this would be the perfect pick for little hands that may want something sweet after hunting for eggs.
Recipe for Carrot Cake Whoopie Pies
- About 16 Whoopie Pies
- 250g (2 cups) All-Purpose Flour
- 63g (½-cup) Pastry Flour
- 4½g (1t) Baking Powder
- 4½g (1t) Baking Soda
- 3g (½t) Kosher Salt
- 2½g (1t) Ground Cinnamon
- 1g (½t) Ground Ginger
- 1g (½t) Ground Nutmeg
- 110g (1 cup) Carrot, grated
- 110g (½-cup) Light Brown Sugar, packed
- 100g (½-cup) Granulated Sugar
- 227g (1 cup or 2 sticks) Unsalted Butter, room temperature
- 2 large Eggs, room temperature
- 122g (½-cup) Whole Milk
- 6½g (½T) Vanilla Extract
Cream Cheese Frosting:
- Recipe listed in Gingerbread
- Preheat the oven to 350°F (176°C). Place the racks in the top and bottom thirds of the oven.
- In a large bowl, mix all of the dry ingredients together. Set aside.
- In a small bowl, shred the carrots using a mandolin slicer. Set aside.
- In a stand mixer bowl, add the sugars and butter, and cream on medium-high until pale and fluffy.
- Add the eggs in one at a time, making sure each egg is mixed in well before adding the next.
- Add the milk and vanilla. Mix well.
- Turn off the mixer, add the dry ingredients, and mix on low speed until the mix is halfway incorporated.
- Add the grated carrots. Continue mixing on low speed just until the batter comes together. Do not over-mix.
- On two cookie sheets set with parchment, pipe dollops about 2 inches in diameter. Space the circles out, about 2 inches apart.
- Bake for 15 minutes, two sheets at a time, rotating the sheets halfway through baking.
- Repeat to bake the rest of the cakes.
- Remove from the oven, place onto wire racks, and cool completely before assembling each whoopie pie.
- To assemble: match up each pie half with one that is the same size. Pipe or spoon about 1½-2 tablespoons of frosting onto the flat side of a half, and sandwich with the other. Finish assembling, pack them into an air-tight container, and refrigerate to set the frosting.
- Eat and share with your friends and family!
- If you don’t have a mandolin slicer, cut the carrot into thin matchsticks.
- I can usually fit 8 halves onto each parchment (e.g. staggered; first row: 3, second row: 2, third row: 3), making 16 individual halves per bake, so I'll only have to bake twice.
- These will spread to about 3 inches in diameter when baked.
- If you have lots of leftovers, you can also plastic-wrap each one, put them in a zip-top bag, and freeze. Thaw them out on the counter for 30 minutes to 1 hour before eating.
**Here are some of the ingredients I use for this recipe. Please, feel free to browse and ask questions on anything you see listed below.**
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