Carrot Cake Whoopie Pies

carrot cake whoopie pies

What is Easter without carrot cake?  At least, those were my thoughts for this dessert.  Yesterday was my son's daycare easter party.  So, I thought these whoopie pies would be a fitting dessert to bring.  Bunnies like carrots after all. Ha!

carrot cake whoopie pies

These whoopie pies are moist, perfectly spiced and delicious.  And of course, you can't forget about the cream cheese filling!  These are a simple bite-sized treat to make if you don't feel like making an entire cake.  These make a wonderful treat, no matter what time of year!

Carrot Cake Whoopie Pies

Yield: about 14 sandwich cookies

For the cookies

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon grated nutmeg

  • 1 cup light brown sugar

  • 1/2 cup (1 stick) unsalted butter, at room temperature

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup old-fashioned oats

  • 1 cup shredded carrots

For the filling

  • 4 oz. cream cheese, cold

  • 2 1/2 Tablespoons unsalted butter, at room temperature

  • 1 3/4 cups confectioners’ sugar

  • 2 teaspoons vanilla extract


Preheat the oven to 350ºF. Line baking sheets with silicone baking mats or parchment paper.

In a small bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.  Whisk to combine.  In the bowl of an electric mixer, combine the brown sugar and butter.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Blend in the egg and the vanilla extract.  With the mixer on low speed, blend in the dry ingredients just until incorporated.  Stir in the oats and grated carrot just until evenly mixed in.

Scoop a small amount of dough out onto the prepared baking sheets spacing about 2 inches apart.  Place in the preheated oven and bake until the cookies are just set and lightly browned, about 14 minutes total.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely.

For the filling; combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Add in the confectioners’ sugar and vanilla extract and mix on low speed just until incorporated.  Increase the speed to medium-high and beat for 4-5 minutes, until light and fluffy.  Transfer to a pastry bag fitted with a plain round tip.  To assemble, pair the cookies up by size.  Pipe a small round of frosting onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie.

Source: adapted from Annie's Eats, original cookie adapted from Martha Stewart, frosting adapted from Confections of a Foodie Bride