Carrot Cake Whoopie Pies are created by filling two soft carrot cookies with a generous swirl of cream cheese icing! The soft carrot cake cookies are packed with coconut and pecans, making a delicious whoopie pie, full of texture and flavor.
This whoopie pies recipe makes the perfect sweet treat for spring, or any other time of the year.
Carrot Cake Whoopie Pies
Our Sunday Supper theme this week is root vegetables. So instead of roasting parsnips or making a turnip mash (the hubby would revolt, I’m sure!), I chose carrots. I went the carrot cake route with these whoopie pies.
The family did pretty much revolt, though. Katie first asked if I added nuts. Ummm, yeah. The picky hubby doesn’t do nuts, either, and I think coconut is even higher on his dislike list. Our oldest was over for our usual Sunday night family meal and though he was a willing taste tester, his response was that they “taste like carrot cake.” Period. Well, I guess I would have been disappointed if they didn’t! Not so helpful.
I gave up sweets for Lent, but “some” say that Sunday is a free day. Since I wasn’t getting any usable feedback from the family, I considered it my duty to give them a taste. I was only going to eat half, but I just couldn’t let that poor little remnant go uneaten. I even thought of nibbling on a second until I snapped out of my sugar coma and came to my senses. Carrot cake desserts are very high on my favorites list. These carrot cake whoopie pies were terrific!
Carrot Cake Desserts
When I used to make my own birthday cake, it was always my classic carrot cake. I’ve even made a caramel filled carrot cake and a cheesecake stuffed carrot cake. I have a bit of an obsession with this dessert. So the fact, that my family isn’t so on board doesn’t bother me in the least.
I parked the carrot cake whoopie pies into the freezer and they’ll help alleviate any cravings I’ll have once Lent is over. I love that the carrot cake whoopie pies provide some portion control, as my normal strong willpower flies out the door when a carrot cake dessert enters the room. But if savory root veggies are more your style, scroll down to see all the fabulous recipes from my Sunday Supper friends.
More Carrot Cake Recipes:
- Carrot Cake Roll from Crazy for Crust
- Classic Carrot Cake from That Skinny Chick Can Bake
- Carrot Cake Fudge from Inside BruCrew Life
- Caramel Filled Carrot Cake with Cream Cheese Frosting from That Skinny Chick Can Bake
- Carrot Cake Rice Krispie Treats from Wine and Glue
- Carrot Cake from Mom on Timeout
Tools Used to Make Carrot Cake Whoopie Pies
- Medium Cookie Scoop
- Half Sheet Pan, 13″x18″
- Parchment Paper Baking Sheets
- The Pampered Chef Icing Decorator
- Small Offset Spatula
Carrot Cake Whoopie Pies
All the spectacular flavors of carrot cake in whoopie pie form!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 18 whoopie pies 1x
- Category: Dessert, Cookies
- Method: Mixing, Baking
- Cuisine: American
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 11/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups grated carrots (2–3 carrots)
- 1/2 cup chopped, roasted pecans or walnuts
- 1/2 cup shredded coconut
Cream Cheese Filling:
- 6 ounces cream cheese, at room temperature
- 1 1/4 cups powdered sugar
- 1/2 cup (1 stick) butter, at room temperature
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 2 teaspoons freshly squeezed lemon juice
- Preheat the oven to 350º. Line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt and set aside.
- In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars until light. Scrape down sides of the bowl. Add the eggs and the vanilla and beat until combined. Mix in the flour mixture just until combined, then add the carrots, nuts and coconut. Chill the batter for an hour before scooping.
- Using a medium cookie disher, drop about 2 tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 15-20 minutes each or until the cakes spring back when pressed with a finger. Remove from the oven. Allow to cool completely before filling.
- To make the filling, beat together the cream cheese and butter till combined. Slowly mix in the powdered sugar. Add the vanilla and lemon juice, and beat until smooth.
- To assemble the whoopie pies, spread or pipe the filling onto the flat side of one cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Adapted from Serious Eats.
Root Vegetable Recipes from the Sunday Supper Tastemakers:
- Chipotle Sweet Potato Chips from Momma’s Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
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