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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies are like portable carrot cakes with cream cheese icing. These soft and cakey cookies are made with shredded carrots, walnuts, and spices. Ready in about 30 minutes, they’ll be your new favorite grab-and-go treat. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
28 mins
Servings: 36 cookies
Calories: 224 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cookies
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 Tablespoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 2 ½ cups grated carrots about 6 full-size carrots
  • ½ cup walnuts toasted (optional)
For the Filling
  • 1 cup unsalted butter softened
  • 4 ounce cream cheese softened
  • 3 ½ cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

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  1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper, set aside.
  2. In a mixing bowl, beat butter, sugar, and brown sugar until light anfd fluffy. Add in eggs and vanilla extract, beat until blended.
  3. Slowly add in flour, cinnamon, baking soda, baking powder, kosher salt, and ginger just until combined (do not overmix).
  4. Fold in shredded carrots and walnuts.
  5. Using a 2 Tablespoon scoop, drop cookie dough about 2 inches apart on parchment paper lined cookie sheets. Bake for 13- 15 minutes, until edges of cookies are golden brown. Allow cookies to cool on panf or 5 minutes, then remove and cool completely on wire cooling rack.
  6. When cookies have cooled, make the filling. In a mixing bowl beat butter and cream cheese for 3-4 minutes until well blended. Add in powdered sugar and vanilla extract, beat until creamy.
  7. Add frosting to a piping bag, or ziploc bag with corner snipped off. Pipe a swirl of frosting onto half of the cookies. Add the second cookie on top to make a cookie sandwich.

Notes

  • Don’t overmix the dough. This can make your cookies turn out tough and dense. Mix just until all the flour is absorbed. Don’t overbake the cookies. Bake them just until the edges are firm to keep them pillowy-soft. The cookies will continue to cook on the baking sheet once they’re pulled out of the oven.  Scoop evenly. Try your best to make each cookie the same size. You can do this by scooping and leveling the batter in the same way for each cookie.  Let them cool completely. Allow the cookies to cool all the way before piping on the frosting. This is because piping the frosting onto a warm cookie will cause it to melt. Store cookies in refrigerator for up to 5 days.
  • Don’t overmix the dough. This can make your cookies turn out tough and dense. Mix just until all the flour is absorbed.
  • Don’t overbake the cookies. Bake them just until the edges are firm to keep them pillowy-soft. The cookies will continue to cook on the baking sheet once they’re pulled out of the oven. 
  • Scoop evenly. Try your best to make each cookie the same size. You can do this by scooping and leveling the batter in the same way for each cookie. 
  • Let them cool completely. Allow the cookies to cool all the way before piping on the frosting. This is because piping the frosting onto a warm cookie will cause it to melt.
  • Store cookies in refrigerator for up to 5 days.

Nutrition Information

Serving 1cookie Calories 224kcal (11%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Cholesterol 41mg (14%) Sodium 81mg (3%) Fiber 1g (4%) Sugar 19g (38%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 224

% Daily Value*

Serving 1cookie
Calories 224kcal 11%
Carbohydrates 27g 9%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Cholesterol 41mg 14%
Sodium 81mg 3%
Fiber 1g 4%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.