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For the whoopie pies:
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Cream butter, brown sugar, and white sugar until fluffy. Scrape down the sides, and add the egg. Beat for 1 minute, or until egg is fully incorporated.
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In a separate bowl, combine flour, salt, baking soda, baking powder, and all the spices together. Add to the butter mixture, little by little, scraping down the sides each time. Add carrots last, and combine.
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Preheat oven to 350u00b0F.
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Put carrot batter into a piping bag fitted with a wide flat tip. Pipe out disks that are 2 1/2 inch diameter, then tap the sheet tray down on the table a few times for the batter to settle in. If there is a tip where you piped the batter, wet your hands a little and tap the tip down.
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Bake for about 15 minutes.
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For the white chocolate cream cheese filling:
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Melt white chocolate over a double boiler, keeping a careful eye on it so it does not burn. Once melted, set aside.
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In a mixing bowl fitted with a paddle attachment, beat cream cheese and butter together, then slowly add sifted powdered sugar. Once powdered sugar is all incorporated, beat on high to get the filling nice and fluffy. Then slowly add the melted white chocolate.
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Place filling into a piping bag, no tip necessary. Once whoopie cookies are cooled, arrange side by side to fill. Pipe filling onto one side, and cover.
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You can roll sides in shaved white chocolate if you like or just enjoy as is!
