Carrot Cake Whoopie Pies

Carrot cake whoopie pies! Holy cow are these ever amazing! Warm, spicy, soft cookies with a cream cheese filling! Children absolutely adore these!


  • 2 cups of all purpose flour
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp of cinnamon
  • 1 tsp of ginger
  • 1/2 tsp of nutmeg
  • 1/2 tsp of salt
  • 1 stick of butter
  • 1/2 cup of brown sugar
  • 1/2 cup of white sugar
  • 2 eggs
  • 2 tsp of vanilla
  • 1/3 cup of sour cream
  • 1/2 cups of grated carrots
  • 1/3 cup of pecans or walnuts (toasted optional)


  • 4 Tbs of butter, room temperature
  • 8 oz of cream cheese, room temperature
  • 2 1/2 cups of powdered sugar
  • 1 tsp of vanilla extract
  • 4 Tbs of heavy cream


In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.DSC02465Using an electric mixer, on high speed, beat the butter and sugars until fluffy, about 2-3 minutes, add the eggs, vanilla and sour cream, beat until combined.DSC02458 On low speed, add in the flour mixture a little at a time, beat until just combined.DSC02470Stir in the nuts and carrots.DSC02471Drop by spoonful onto a parchment lined baking sheet, 2 inches apart. With damp fingers, flatten out and shape into circles.DSC02472Bake for 10 – 12 minutes, the cookies should be set but still soft, turn once during the baking time.

Cool on a wire rack.DSC02477To assemble: Turn a cookie upside down, pile on the icing and put the lid on.
DSC02482Push down gently so the icing oozes out a little. That’s it! Enjoy!


Place all icing ingredients in an electric mixer, use a wire whip attachment if you have one and beat on high speed for 2 -3 minutes til very creamy, add a little more cream if needed.
DSC02480Note to cooks:
So sorry, you don’t see the carrots, I forgot to shoot them! I was very distracted, my cat ran in the kitchen with a flying squirrel in his mouth! It was in the house! Life in the woods!



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