Carrot Cake Whoopie Pies Recipes

CARROT CAKE WHOOPIE PIES

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
• In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla. Add carrots, coconut and pecans; beat on low speed until combined.
• Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
• Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.
• To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.

CARROT CAKE WHOOPIE PIES

Steps:

• 1. In a large bowl beat the carrot cake mix, butter, and eggs until incorporated.
• 2. Stir in the grated carrot and refrigerate for at least 30 minutes or up to 2 hours.
• 3. Preheat the oven to 375 degrees F. Using a small ice-cream scoop drop the batter by 2 tablespoon mounds onto parchment-lined cookie sheets. (You can also use a whoopie pie pan sprayed with cooking spray. I invested in one because I make a lot of pies.)
• 4. Bake until golden brown, about 10 to 12 minutes.
• 5. Remove and cool for 5 minutes on the pan. Then move to a wire rack to cool completely.
• 6. In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until combined and light and fluffy.
• 7. To assemble the whoopie pies, put the filling into a resealable plastic bag. Snip the corner to make a small opening. Put the chopped pecans into a shallow dish or pie plate.
• 8. Flip over one carrot cake cookie and pipe a dollop of frosting into the center. (I like a LOT of frosting!)
• 9. Top with another cookie and press gently to spread the frosting to the edges.
• 10. Roll the edges of the whoopie pie into the chopped pecans. Fill the remaining cookies and roll in the pecans until done. To prevent them from sliding, and help them set, refrigerate until ready to serve.

CARROT CAKE WHOOPIE PIES

Steps:

• For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
• and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
• Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
• For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
• To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
• with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.