Carrot Cake Whoopie Pies are delicious cookies (they’re not really pies) and simply delightful for young and old. Another treasure from the kitchen.
Carrot Cake Whoopie Pies
Publisher’s Note:  A cooking school on Staten Island, NY used this recipe in their “Professional Baking” class. The students and Instructor Danielle Greco, a local cake baker, rated this the best recipe they made throughout the entire course.

Carrot Cake Whoopie Pies
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 25 cookies
Ingredients
  • 1 Cup packed light-brown sugar
  • 1 Cup granulated sugar
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 Cups old-fashioned rolled oats
  • 1 1/2 Cups finely grated carrots, (about 3 large carrots)
  • 1 Cup raisins (optional)
Cream Cheese Marshmallow Filling:
  • 8 ounces cream cheese, room temperature
  • 8 Tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 Cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1 Cup marshmallow spread
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and optionally, raisins. Chill dough in refrigerator until firm, at least 1 hour.
  3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.
  4. Once cooled completely, use an offset spatula or piping bag with a 1/2 inch round tip to spread about 2 teaspoons of cream-cheese marshmallow filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
  5. The cookies are best served directly from the refrigerator as cold heightens the flavor and freshness of the filling.
  6. Cream Cheese Marshmallow Filling
    Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
  7. Add marshmallow spread and blend well.
  8. Use a spoon, spatula or piping bag with a half-inch round tip to spread.
  9. This filling may also be used as a frosting for bar cookies or cakes. Makes 3 Cups frosting or filling.
Notes
This recipe was adapted from Martha Stewart. The adaptation was created by cooks at Epicurus and is exclusively found here on Epicurus.com.

Best served with milk for the kiddies or with tea or coffee for the grown-ups.

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