Carrot Cake Whoopie Pies


  • Prep Time15 mins
  • Total Time45 mins
  • MakesAbout 18 sandwiched cookies
Carrot Cake Whoopie Pies

Recipe by Eshun Mott Photo by Jodi Pudge


  • 1 3/4 cups all-purpose flour

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1 tsp salt

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp ground nutmeg

  • 1 cup unsalted butter, softened

  • 3/4 cup light brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla

  • 1 tsp grated orange rind

  • 1 cup rolled oats

  • 2 cups finely grated carrots

  • 1/2 cup chopped dates

For icing

  • 1/4 cup cream cheese, softened

  • 1/4 cup unsalted butter

  • 1 1/2 cups icing sugar


  • Preheat oven to 350F. Line 2 baking sheets with parchment paper. Set aside.

  • Combine flour, cinnamon, ginger, salt, baking powder, baking soda and nutmeg in a medium bowl and stir with a fork to blend. Set aside.

  • Mix butter with sugars in a large bowl with an electric mixer until fluffy. Add eggs, one at a time, beating until combined. Then add vanilla and orange rind. Pour in flour mixture and stir until just combined. Fold in oats, carrots and dates.

  • Drop heaped tablespoons of mixture about 2 in. apart on prepared baking sheets and bake one sheet at a time for 15 min or until cookies are lightly browned on the bottom and cooked through. Let cool completely.

  • Beat together cream cheese, butter and icing sugar, and use about 1 tbsp to ice the bottom of half of the cookies. Then, sandwich iced cookie bottoms with dry tops.

Nutrition (per serving)

Calories 311, Protein 3g, Carbohydrates 42g, Fat 15g, Fibre 2g, Sodium 208mg.

This article was originally published on Aug 18, 2013

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