Carrot Cake Whoopie Pies Recipe

Name: Carrot Cake Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 18-ounce box carrot cake mix; 1 stick (4 ounces) unsalted butter, at room temperature; 3 large room temperature eggs; 1/2 cup raisins; 1 carrot, grated; 12 ounces room temperature cream cheese; 1 1/2 sticks (6 ounces) unsalted butter, at room temperature; 1 1/2 cups confectioners' sugar; 1 1/2 teaspoons pure vanilla extract; 1/2 cup finely chopped walnuts

Servings: persons

1
For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
2
In a large bowl, beat the carrot cake mix, butter and eggs until incorporated.
3
Stir in the raisins
4
and carrots.
5
Refrigerate for at least 30 minutes or up to 2 hours.
6
Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets.
7
Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through.
8
Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
9
For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
10
To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening.
11
Put the walnuts into a shallow dish or pie plate.
12
Flip over one carrot cake cookie and pipe a dollop of filling onto the center.
13
Top with another cookie and press gently to spread the filling to the edges.
14
Roll the edges of the whoopie pie in the chopped walnuts and set aside.
15
Repeat
16
with the remaining cookies and filling.
17
Arrange the pies on a serving platter and serve.
18
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

1306

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 18-ounce box carrot cake mix, 1 stick (4 ounces) unsalted butter, at room temperature, 3 large room temperature eggs, 1/2 cup raisins, and more.

Yes, Carrot Cake Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake Whoopie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions