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–+ servings
Mini Carrot Whoopie Pie Recipe! The other day I shared a delicious recipe for carrot cake truffles, did you happen to check it out? Well, it got me in a carrot-cake-frenzy-kind-of-mood, so I'm back with another yummy recipe. Carrot cake whoopie pies! So fun to make, and so fun to eat.

10 Whoopie pies

Yield: 10 Whoopie pies
Delicious cream cheese filling sandwiched between two carrot cake cookies, which makes the perfect Spring or Easter snack!
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Ingredients

INGREDIENTS FOR COOKIES:

  • 1 cup all-purpose flour
  • 2/3 cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 Tablespoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup 1/2 stick butter - melted
  • 2 Tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons grated orange rind
  • 1 large egg
  • 1 cup carrots - grated

INGREDIENTS FOR ICING:

  • 1/2 cup Kraft Philadelphia brown cinnamon and sugar cream cheese from an 8 oz tub
  • 2 Tablespoons butter - softened
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup powdered sugar

TOOLS NEEDED:

Instructions 

  • Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.
  • In a large mixing bowl, add the flour, brown sugar, cinnamon, nutmeg, baking soda and salt.  Whisk to combine. Set aside.
  • In a small mixing bowl, add the melted butter, oil, vanilla extract, grated orange peel and egg.  Whisk to combine.
  • Add the wet ingredients and the grated carrots to the flour mixture. Mix well to incorporate.
  • Roll into 1 inch balls and place on the lined cookie sheet, 2 inches apart.   Bake for 8-10 minutes or until done.
  • Cool on the cookie sheet for 2 minutes before transferring to a wire rack to completely cool.
  • In a medium mixing bowl, add the softened cream cheese, softened butter, vanilla extract and pinch of salt. Beat with an electric mixer on medium speed until light and fluffy.
  • Add the powdered sugar and beat for an additional minute on medium speed.
  • Cover the icing and chill for 20 minutes.
  • Line a baking sheet with parchment paper. Lay the cooled cookies on the baking sheet with the flat sides facing up.
  • Place 1-2 Tablespoons of the icing on the flat side of 10 of the cookies. Place the remaining cookies on top, like a sandwich.
  • Serve immediately or keep covered and refrigerated until ready to serve.