Carrot Cake Whoopie Pies With Cream Cheese Filling Recipe

Name: Carrot Cake Whoopie Pies With Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies; 1 cup unsalted butter, softened; 1 cup light brown sugar; 1 cup granulated sugar; 2 eggs; 3/4 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon nutmeg, freshly grated; 1/2 tablespoon crystallized ginger, finely chopped; 2 cups oats, old-fashioned; 1 1/2 cups carrots, peeled and grated (from about 2 to 3 medium carrots); 1 cup raisins, soaked in warm water for 10 minutes and drained; Cream Cheese Icing; 1 cup unsalted butter, softened; 1 1/4 cups powdered sugar; 2 tablespoons honey; 12 ounces cream cheese, cut into pieces, softened

Servings: persons

Cookies
1 cup unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 eggs
3/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg, freshly grated
1/2 tablespoon crystallized ginger, finely chopped
2 cups oats, old-fashioned
1 1/2 cups carrots, peeled and grated (from about 2 to 3 medium carrots)
1 cup raisins, soaked in warm water for 10 minutes and drained
Cream Cheese Icing
1 cup unsalted butter, softened
1 1/4 cups powdered sugar
2 tablespoons honey
12 ounces cream cheese, cut into pieces, softened

1
Make the cookies: In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated sugar until lightened, about 3 minutes. Slowly add the eggs one at a time, beating the yolk of the first egg until it's incorporated before adding the second egg. Stir in the vanilla.
2
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Slowly mix the dry ingredients into the wet, then gently stir in the oats, carrots and raisins. Wrap the dough in plastic wrap and refrigerate for at least six hours or up to overnight.
3
Preheat the oven to 325u00b0. Scoop rounded tablespoons of the dough onto a parchment-lined sheet pan and bake for 10 to 12 minutes until lightly browned and set. Remove from the oven and set the cookies aside to cool.
4
Make the icing: In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Slowly beat in the honey and cream cheese until incorporated. Spoon the frosting into a piping bag (or fashion one out of a plastic bag and cut a hole in the corner) and pipe the frosting onto half of the cookies; place the other cookies on top to create sandwiches. Serve immediately or store the cookies and frosting separately for up to 3 days.

2185

kcal

Calories

130

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: Cookies, 1 cup unsalted butter, softened, 1 cup light brown sugar, 1 cup granulated sugar, and more.

Yes, Carrot Cake Whoopie Pies With Cream Cheese Filling 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.

Carrot Cake Whoopie Pies With Cream Cheese Filling

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