Dessert

Carrot Cake Whoopie Pies

with Cream Cheese Frosting

100 MIN

$17.99 6 Servings

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From the Test Kitchen

This take on classic whoopie pies features rich cream cheese frosting sandwiched between carrot cake-like cookies, made with hearty oats, warming spices, grated carrots, and sweet golden raisins.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

490 Cals (est.)

View Full Nutrition

fresh

ingredients

4 oz Cultured, Salted Butter
¼ cup Sugar
5 Tbsps Light Brown Sugar
1 Pasture-Raised Egg
1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
1 cup All-Purpose Flour
1 tsp Baking Powder
1 cup Rolled Oats
3 Tbsps Golden Raisins
¾ cup Cream Cheese Frosting
6 oz Carrots

step-by-step

instructions

1 Prepare the carrots & make the dough

Wash, dry, and peel the carrots. Using the large side of a box grater, grate the carrots to get 2/3 cup (you may have extra). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove; transfer to a large bowl). Add the granulated sugar, brown sugar, and egg; whisk to combine. In a separate bowl, combine the flour, baking powder, warming spices, and oats. Transfer the dry ingredients to the bowl of wet ingredients. Stir until no white streaks remain. Add the grated carrots and raisins; stir to incorporate. Cover the bowl with plastic wrap and refrigerate about 1 hour, or until firm.

2 Form & bake the cookies

Place an oven rack in the center of the oven, then preheat to 350°F. Line a sheet pan with parchment paper. Scoop about 1 tablespoon chilled dough into your hands; roll into a ball. Repeat the process to yield 12 total, ensuring the dough balls are uniform in size. Transfer to a sheet pan, spacing them out evenly. Gently flatten each ball to about a 1/2-inch thickness. Bake 15 to 20 minutes, or until the dough is set and cooked through. Remove from the oven and let cool completely.

3 Make the whoopie pies & serve your dish

Match pairs of similarly-sized cookies by stacking them back to back. Cut a small corner off of the bag of frosting. Working directly from the bag, pipe the frosting among the flat sides of half the cooled cookies; spread in an even layer. Top with the remaining cooled cookies, flat side down. Enjoy!