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1
For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
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2
In a large bowl, beat the carrot cake mix, butter and eggs until incorporated.
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3
Stir in the raisins
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and carrots.
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5
Refrigerate for at least 30 minutes or up to 2 hours.
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6
Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets.
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7
Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through.
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8
Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
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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.
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10
To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening.
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11
Put the walnuts into a shallow dish or pie plate.
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12
Flip over one carrot cake cookie and pipe a dollop of filling onto the center.
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13
Top with another cookie and press gently to spread the filling to the edges.
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14
Roll the edges of the whoopie pie in the chopped walnuts and set aside.
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15
Repeat
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with the remaining cookies and filling.
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17
Arrange the pies on a serving platter and serve.
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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.
