These. These are so good. It’s carrot cake meets whoopie pie meets oatmeal cream pie. A crazy combination that I never knew I was missing. You guys are gonna love these! (Btw, I could eat the cream cheese filling by the fistful #dontjudgeme)
Carrot Cake Whoopie Pies Printer-Friendly Recipe
From: Spoonful of Sugar (Cream Cheese Filling from Martha Stewart)
Makes: About 10 Whoopie Pies
8 Tablespoons butter, softened or room-temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
Pinch of cloves
1 1/4 cup oats
1 cup shredded carrots
Cream Cheese Filling
8 oz. cream cheese, softened
8 tablespoons butter, room-temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees (wait to do this if you are chilling the dough in the fridge; that step will take 1 hour) and line to baking sheets with nonstick baking liner.
In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar for 3-4 minutes. Now add the eggs, one at a time, until combined. Mix in the vanilla.
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. With the mixer on low, add the dry ingredients and mix until combined. Add the oats and carrots, mix until just combined. Pop the bowl in the fridge for one hour or in the freezer for 15 minutes (this step helps prevent the whoopie pies from spreading too much while baking).
When the dough is chilled, use a cookie scoop to scoop the dough onto the prepared baking sheets. You should end up with around 20 scoops of dough. Bake in preheated oven for 10-12 minutes until the carrot cake pies have puffed up and are set. Remove from oven and cool on baking sheets for a few minutes before removing to cool completely on a wire cooling rack.
Cream Cheese filling
Add the cream cheese and butter to a bowl and use a hand mixer to cream them together for about 3 minutes. Slowly mix in the powdered sugar, a little at a time, until fluffy. Mix in the vanilla. Place filling in a pastry bag.
Turn over half of the carrot cake pies, so that the flat side is facing up. Pipe cream cheese filling onto each disk. Top with a bare disk to form your whoopie pies. Store leftovers in the fridge. Enjoy!