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Carrot Cake Whoopie Pies
Carrot Cake Whoopie Pies
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Prep Time:
1 hour 15 minutes
Total Time:
1 hour 45 minutes
Indulge in luscious maple cream cheese filled carrot cake cookies - pure delight in every bite!
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups grated carrots
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 1 cup butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup real maple syrup
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/2 cup finely chopped pecans or shredded coconut
Instructions:
  • Preheat your oven to 350°F and prepare cookie sheets with parchment paper. Mix flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg in a small bowl; set aside.
  • In a large bowl, cream together 1/2 cup of butter, granulated sugar, and brown sugar with an electric mixer for about 5 minutes until light and fluffy. Mix in eggs one at a time, followed by 2 teaspoons of vanilla. Stir in carrots, coconut, and pecans until just combined on low speed.
  • Scoop batter onto cookie sheets, leaving 2 inches of space between each cookie to yield 30 cookies.
  • Bake for 12 minutes, ensuring cookies are set but not overbaked. Allow to cool for 5 minutes on the cookie sheets, then transfer to cooling racks. Cool completely for about 30 minutes.
  • In a small bowl, use an electric mixer on medium speed to beat 1 cup of butter and cream cheese for about 5 minutes until light and fluffy. Mix in syrup and 1 teaspoon of vanilla. Gradually add powdered sugar until the filling is smooth.
  • Assemble whoopie pies by placing filling between 2 cookies. Roll in pecans or coconut for garnish. Refrigerate for storage.

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