Carrot cake whoopie pies bring together the best of both worlds—the rich, spiced flavors of classic carrot cake and the soft, handheld convenience of a whoopie pie. These delightful sandwich-style treats feature moist, lightly spiced carrot cake cookies with a smooth, tangy cream cheese filling. Perfect for holidays, springtime gatherings, or an indulgent snack, carrot cake whoopie pies are easy to make and even easier to enjoy.
Table of Contents
Ingredients for Carrot Cake Whoopie Pies
Key Ingredients for the Cookies
To make the perfect carrot cake whoopie pies, gather the following ingredients:
- All-Purpose Flour – Provides structure and stability to the cookies.
- Baking Powder & Baking Soda – Helps the cookies rise and stay fluffy.
- Ground Cinnamon, Nutmeg, & Ginger – Adds warm, spiced flavors reminiscent of classic carrot cake.
- Salt – Enhances all the flavors in the batter.
- Brown Sugar & Granulated Sugar – Brown sugar adds moisture and a subtle caramel flavor, while granulated sugar provides sweetness.
- Vegetable Oil – Keeps the cookies soft and tender.
- Eggs – Helps bind the ingredients and provide structure.
- Vanilla Extract – Enhances the overall flavor.
- Grated Carrots – The star ingredient, adding sweetness, moisture, and a classic carrot cake texture.
Cream Cheese Filling Ingredients
- Cream Cheese – The tangy, creamy base of the filling.
- Unsalted Butter – Adds richness and smoothness.
- Powdered Sugar – Sweetens the filling while keeping it smooth.
- Vanilla Extract – Adds depth and a hint of sweetness.
Optional Add-Ins for Texture
- Chopped Nuts – Walnuts or pecans add crunch.
- Shredded Coconut – A great addition for extra texture and a tropical twist.
- Golden Raisins – Adds a chewy, natural sweetness.
How to Make Carrot Cake Whoopie Pies
Step 1: Preparing the Batter
- Preheat the Oven:
- Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ½ teaspoon salt. Set aside.
- Combine the Wet Ingredients:
- In a large mixing bowl, whisk ¾ cup brown sugar, ¼ cup granulated sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Incorporate the Carrots:
- Stir in 1 cup finely grated carrots until evenly distributed.
- Mix the Batter:
- Gradually fold in the dry ingredients until just combined. If adding nuts, coconut, or raisins, stir them in at this stage. Be careful not to overmix.
Step 2: Baking the Cookies
- Scoop the Dough:
- Using a tablespoon or cookie scoop, drop rounded mounds of batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until the edges are set and the tops spring back when lightly touched.
- Cool:
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Making the Cream Cheese Filling
- Beat the Butter and Cream Cheese:
- In a mixing bowl, beat 8 ounces of softened cream cheese and ¼ cup of unsalted butter until light and fluffy.
- Add Powdered Sugar & Vanilla:
- Gradually mix in 1 ½ cups powdered sugar and 1 teaspoon vanilla extract, beating until smooth and creamy.
Step 4: Assembling the Whoopie Pies
- Pair the Cookies:
- Match the cookies into pairs of similar size.
- Pipe or Spread the Filling:
- Using a piping bag or spoon, add a generous dollop of cream cheese filling to the flat side of one cookie.
- Sandwich Them Together:
- Gently press the second cookie on top to create a sandwich.
- Chill (Optional):
- For firmer filling, refrigerate the whoopie pies for 30 minutes before serving.
Tips for the Perfect Carrot Cake Whoopie Pies
How to Keep Them Soft and Moist
- Grate the Carrots Finely: Use a fine grater to ensure the carrots blend seamlessly into the batter, adding moisture without making the cookies too chunky.
- Don’t Overmix the Batter: Overmixing can make the cookies dense instead of soft and fluffy. Stir until just combined.
- Use Brown Sugar: Brown sugar adds extra moisture and a deeper caramelized flavor compared to granulated sugar alone.
- Avoid Overbaking: Bake just until the tops spring back when lightly touched. Overbaking can result in dry cookies.
Filling and Piping Techniques
- Use a Piping Bag for a Clean Look: A piping bag fitted with a round tip makes it easier to distribute the cream cheese filling evenly.
- Chill the Filling Before Piping: If the frosting is too soft, refrigerate it for 10–15 minutes to firm up before assembling the whoopie pies.
- Add a Flavor Boost: Mix in a teaspoon of cinnamon or maple syrup to the cream cheese frosting for an extra layer of flavor.
Storage and Freezing Tips
- Refrigeration: Store carrot cake whoopie pies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving.
- Freezing: Freeze assembled whoopie pies in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before eating.
Creative Variations of Carrot Cake Whoopie Pies
Adding Nuts or Coconut
- Stir ½ cup chopped walnuts, pecans, or shredded coconut into the batter for extra texture.
Different Frosting Options
- Swap the cream cheese frosting for a cinnamon buttercream or maple-flavored filling for a different twist.
- If you prefer a lighter filling, use whipped cream mixed with a little honey and vanilla.
Mini or Giant Whoopie Pies
- Mini Version: Use a teaspoon-sized scoop of batter to make bite-sized whoopie pies. Bake for 7–9 minutes.
- Giant Version: Use a ¼ cup of batter per cookie for a jumbo-sized treat. Increase the baking time to 14–16 minutes.
Frequently Asked Questions (FAQs)
Can I make carrot cake whoopie pies ahead of time?
Yes! You can bake the cookies up to 2 days in advance and store them in an airtight container at room temperature. The cream cheese filling can also be made ahead and refrigerated. Assemble the whoopie pies just before serving for the best texture.
How do I store leftover whoopie pies?
Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before eating to soften the filling.
Can I freeze whoopie pies?
Absolutely! To freeze, place the assembled whoopie pies in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or bag and store for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I use store-bought frosting instead of homemade?
Yes, but homemade cream cheese frosting offers the best flavor and texture. If using store-bought, whip it for a few minutes before spreading to improve consistency.
What can I serve with carrot cake whoopie pies?
Pair them with a hot cup of coffee, chai tea, or even a glass of cold milk for a comforting and delicious treat.
Conclusion
Carrot cake whoopie pies are a fun, handheld twist on a beloved classic dessert. With their moist, spiced cookies and creamy, tangy filling, they make the perfect treat for any occasion. Whether you stick to the traditional recipe or experiment with different flavors and add-ins, these whoopie pies are sure to impress!
For more delicious desserts, check out our Pumpkin Carrot Cake or try the indulgent Honey Baklava Cheesecake.