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
1/2 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 350ºF. 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~