Carrot Cake Whoopie Pies

  • Preparation time:
  • 15 min
  • Plus time:
  • Baking time: 30 minutes
  • Makes:
  • About 18 sandwiched cookies

( 64 ratings )

Carrot Cake Whoopie Pies

Ingredients

  • 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

Directions

  • 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
  • 3 g
  • Carbohydrates
  • 42 g
  • Fat
  • 15 g
  • Fibre
  • 2 g
  • Sodium
  • 208 mg
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