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These carrot cake whoopie pies combine everything you love about carrot cake into a portable, handheld dessert that's perfect for sharing. The soft, spiced carrot cake cookies sandwich a creamy cream cheese filling that melts in your mouth with every bite.
I first made these for my daughter's spring birthday party, and they disappeared faster than any other dessert. Now they're requested at every family gathering from Easter to Thanksgiving.
Ingredients
- All purpose flour: Provides the perfect structure for these soft cookies
- Quick oats: Add wonderful texture and heartiness to the cookies
- Baking soda: Ensures the cookies rise properly and stay soft
- Cinnamon, ginger, and nutmeg: Create that classic warm carrot cake flavor profile
- Salt: Enhances all the flavors and balances the sweetness
- Butter: Unsalted and softened gives richness and proper creaming
- White and brown sugars: Combine for the perfect sweetness and moisture
- Egg: Binds everything together and adds structure
- Vanilla extract: Adds depth of flavor to both cookies and filling
- Finely grated carrots: Provide moisture and that signature carrot cake flavor
- Chopped walnuts: Add crunch and nutty flavor that complements the carrots
- Cream cheese: Essential for that tangy authentic carrot cake frosting flavor
- Powdered sugar: Sweetens the filling without making it grainy
Step-by-Step Instructions
- Prepare the Dry Ingredients:
- Whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl until thoroughly combined. This ensures the spices and leavening agents are evenly distributed throughout the cookies for consistent flavor and texture in every bite.
- Cream the Butter and Sugars:
- In a large bowl using an electric mixer or stand mixer with the paddle attachment, beat the softened butter with both white and brown sugars for a full 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into the batter which helps create tender cookies.
- Add Wet Ingredients:
- Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and fluffy, about 1 minute. The mixture should look smooth and slightly increased in volume.
- Combine Wet and Dry Ingredients:
- Add half the dry ingredient mixture to the butter mixture and mix on low speed until barely combined. Then add the remaining dry ingredients and mix again on low speed. Once mostly incorporated, increase the speed to medium and beat just until combined. Overmixing at this stage can make the cookies tough.
- Add Carrots and Nuts:
- Using a rubber spatula, gently fold in the finely grated carrots and chopped walnuts until evenly distributed throughout the dough. The carrots will add moisture to the cookies as they bake.
- Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This chilling step is crucial as it solidifies the butter, preventing the cookies from spreading too much during baking and enhancing the flavor development.
- Bake the Cookies:
- Preheat your oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Use a cookie scoop or spoon to drop 2 tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 13 minutes until the edges are set and the centers no longer look wet.
- Cool Properly:
- Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely. This brief rest on the hot pan helps the cookies set up properly before moving.
- Prepare the Cream Cheese Filling:
- In a clean bowl, beat together the softened cream cheese, butter, salt, and vanilla until light and fluffy, about 2 minutes. Gradually add the powdered sugar and continue beating until the filling is smooth and fluffy, about 2 more minutes. Transfer the filling to a piping bag fitted with a round tip or use a zip-top bag with a corner snipped off.
- Assemble the Whoopie Pies:
- Once the cookies are completely cooled, pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie, flat side down, and gently press to spread the filling to the edges.
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The cream cheese filling is truly what makes these special. I learned the secret to the perfect consistency is letting both the butter and cream cheese soften completely at room temperature before mixing. My grandmother would always say the filling should be "just sturdy enough to hold the cookies together but soft enough to squish perfectly when you take a bite."
Make Ahead and Storage
These carrot cake whoopie pies are perfect for making ahead of time. The unfilled cookies can be baked up to 3 days in advance and stored in an airtight container at room temperature. Once filled, they should be refrigerated in a single layer in an airtight container with parchment between layers to prevent sticking. They'll keep beautifully for up to 5 days in the refrigerator, though they're at their best within the first 3 days.
Variations To Try
While this classic version is delicious as is, you can easily customize these whoopie pies to suit your preferences. Try adding raisins or dried cranberries for extra sweetness and texture. For a tropical twist, fold in some shredded coconut to the cookie batter. You can also experiment with the nuts by substituting pecans for the walnuts or omit them entirely for a nut-free version. The cream cheese filling can be flavored with a splash of maple syrup or a sprinkle of cinnamon for an extra dimension of flavor.
Serving Suggestions
These carrot cake whoopie pies make a perfect dessert for spring gatherings, especially Easter celebrations. Serve them on a tiered cake stand for a beautiful presentation at brunches or afternoon teas. For a special touch, garnish the plate with a few edible flowers or fresh mint leaves. They pair wonderfully with coffee, tea, or even a glass of milk for the kids. For an elegant dessert table, place them alongside other spring favorites like lemon bars or fresh fruit.
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These carrot cake whoopie pies are a joyful treat that combines nostalgia and modern convenience. With every bite, you’ll delight in the perfect balance of spice, sweetness, and creamy decadence.
Frequently Asked Questions
- → Can I make these carrot cake whoopie pies ahead of time?
Yes, you can make these whoopie pies 1-2 days ahead of time. Store them in an airtight container in the refrigerator, and let them come to room temperature for about 20 minutes before serving for the best texture and flavor.
- → Can I freeze carrot cake whoopie pies?
Absolutely! You can freeze these whoopie pies for up to 2 months. Wrap each assembled pie individually in plastic wrap, then place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
- → Can I substitute the walnuts in this recipe?
Yes, you can substitute walnuts with pecans or your favorite nuts, or omit them entirely for a nut-free version. You could also add raisins or shredded coconut for a different texture and flavor.
- → Why do I need to chill the dough?
Chilling the dough helps prevent the cookies from spreading too much during baking, ensuring they maintain their shape and have the proper texture. The chilling time also allows the flavors to develop more fully.
- → How finely should I grate the carrots?
For the best texture, use the fine side of a box grater or a food processor with a fine grating attachment. You want the carrots to be small enough to cook through and blend into the cookie without creating a stringy texture.
- → Can I add other spices to the cookie dough?
Yes! While the recipe includes cinnamon, ginger, and nutmeg, you could also add a pinch of allspice or cardamom for additional warmth and complexity in the flavor profile.