That Skinny Chick Can Bake

Carrot and Ginger Whoopie Pies

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It’s time for another episode of the Improv Challenge…hosted by our wonderful blogger friend, Kristen, of Frugal Antics of a Harried Homemaker. February’s assigned ingredients were Carrots and Ginger. The first thing that came to mind was carrot cake whoopie pies. My whoopie pie tin had been gathering dust and it was definitely time to attempt a new version. A non-chocolate dessert doesn’t get many accolades from the guys in the family…so these will be stored in the freezer for me and Katie to snack on when we get an urge….and shared with my friends. I don’t mind hoarding these for myself!  They were wonderful. I left out the coconut, but that and nuts can certainly be added, depending on your preference.

Carrot Cake Whoopie Pies…adapted from Whoopie Pies

1 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
4 tablespoons butter, at room temperature
1/4 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup grated carrots
1/4 cup shredded coconut, optional

Cream Cheese Filling:
1 1/2 cups powdered sugar
4 ounces cream cheese, at room temperature
3 tablespoons butter, at room temperature
1/2 teaspoon vanilla

Preheat the oven to 350ΒΊF. Line two baking sheets with parchment paper.

Whisk together flour, baking soda, baking powder, cinnamon, ginger and salt to combine.  Set aside.

Cream butter and sugars in a stand mixer fit with a paddle attachment till light and fluffy, about 5 minutes.  Add eggs and vanilla and mix till combined, scraping down sides as needed.  Mix in dry ingredients and mix till just combined.  Add carrots and coconut if using.  Chill batter at least one hour.

Using cookie disher, scoop out about 2 tablespoons of batter onto baking sheets, about 2 inches apart.  Bake 20 minutes or till cakes spring back when gently touched.  Cool on pan 5 minutes before removing to cooling rack.

Make filling by creaming together butter and cream cheese.  Sift in the powdered sugar and continue beating till light and fluffy. Stir in vanilla.

To assemble, spread filling onto flat side of one cake.  Top it with another, flat side down.  Repeat with other cakes.  May also use pastry bag to pipe filling.

Makes about 15.


And a big shout out to my sweet and hilarious friend, Ping, of Ping’s Pickings, for two lovely blogger awards.  Thank you so much!!!! Please check out her fabulous blog and show her some love~

Improv Challenge


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70 comments on “Carrot and Ginger Whoopie Pies”

  1. I’ve never tried a cake with carrots but I’d like to! They look lovely!

  2. These are too amazing – you make speak of portion control but with such a fabulous recipe, I am bound to eat at least 20 πŸ™‚
    Yet again you unveil your genius πŸ˜€

    Choc Chip Uru

  3. Beautiful recipe…two cakes in one! I save it in my to do list, thank’s for sharing!:)

  4. So awesome! You combined my two favorite things…carrot cake and whoopie pies, HELLO! I’m dying here! πŸ˜‰ Yep, I just had to pin these! Wonderful!

  5. I would have never thought to make whoopie pies out of those ingredients. They look beautiful. I love the little bits of carrot.

  6. Lizzy, These look wonderful! Carrot cake whoopie pies…yum!

  7. GREAT job on these! I love whoopie pies…chocolate, or not! =)

  8. So funny that we made the same thing, and from the same recipe! Aren’t they delicious? Yours are beautiful!!

  9. Finally catching up! While utterly predictably delicious and indulgent, also super creative! πŸ˜‰ I’d love for this to be my inaugural whoopie pie!

  10. Oh, this sounds like a lovely combination of flavors! I have never had a whoopie pie and I really want to try them. These sound like just my thing πŸ™‚ Delicious!

  11. Whoopie pies are the bomb! And a carrot cake version? Yum! I’d be hiding them in the freezer so no one else could have one. πŸ™‚

  12. Carrot cake is my favorite cake so I know I would LOVE this! Great flavor combination and, as always, great pictures!

  13. Whoopie Pies are such fun and I love this flavor combination! They look fantastic πŸ™‚

  14. These look wonderful Liz. What a great combination. The photos are stunning.

  15. Carrot and ginger – new to me. Thanks, Lizzy.

  16. Lizzy, although this may seem inappropriate and perhaps ridiculous at this point in your blogging career, I have nominated your blog for a Liebster award because I think you and your blog are awesome and quite deserving of even more love. Check my blog for details and please do pass on the torch to others…

  17. This was a great challenge and I you did a super-duper job. I have know idea why I haven’t eaten or made a whoopie pie, but yours is pulling me in. Great job Lizzy!

  18. I love the flavor combination! Thank you so much for sharing at Mix it up Monday πŸ™‚

  19. I love the combination of spices in these cookies and their name kind of sums it all up! They look so good too!

  20. mm, these look adorable! They remind me of macaroons although they’re different. Thanks for sharing this.

    Caterers in Manchester

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