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Peanut Butter Carrot Cake Whoopie Pies

These moist peanut butter carrot cake whoopie pies have a cream cheese peanut butter frosting filling and is the ultimate cross of a peanut butter cookie and carrot cake.

Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings: 9 whoopie pies
Calories: 476 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookies
  • 1/2 cup butter room temperature
  • 1/4 cup creamy peanut butter
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 cups all-purpose flour
  • 1 cups shredded carrots
Frosting
  • 4 ounces cream cheese room temperature
  • 4 tablespoons butter room temperature
  • 1/4 cups creamy peanut butter
  • 1 cup powdered sugar
  • 1 tablespoon milk

Instructions

Cookies
    Cup of Yum
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, add in the butter, peanut butter, brown sugar and granulated sugar. Mix on medium until light and fluffy. This will be about 2 minutes.
  3. Add in the egg and vanilla extract and mix until incorporated.
  4. Add in the baking soda, baking powder, salt, cinnamon, ginger and flour. Mix on low until most of the flour is incorporated.
  5. Add in the shredded carrots and finish mixing on medium until the carrots and flour have come together.
  6. Scoop the dough out onto the prepared cookie sheet.
  7. Place into the oven and let bake for 12 minutes. The bottom of the cookies will start to brown.
  8. Remove from the oven and let sit for 5 minutes. Place the cookies on the cooling rack to cool the rest of the way.
Frosting
  1. In a mixing bowl, add in the butter, cream cheese and peanut butter. Mix until combined.
  2. Add in the powdered sugar and milk and mix until combined.
  3. Turn the mixer up on high and whip for another 1 minute. The frosting will become pale and fluffy.
  4. Place the frosting into a piping bag with a straight tip or a coupler.
  5. Add a swirl onto the bottom of the cooled cookie and place a cookie on top. Give it a little squeeze to squish the frosting out of the sides a little.

Notes

  • Storage: Store in an airtight container in the fridge for up to 5 to 7 days. 

Nutrition Information

Calories 476kcal (24%) Carbohydrates 61g (20%) Protein 8g (16%) Fat 23g (35%) Saturated Fat 10g (50%) Cholesterol 65mg (22%) Sodium 469mg (20%) Potassium 178mg (5%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 530IU (11%) Calcium 51mg (5%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 9whoopie pies

Amount Per Serving

Calories 476

% Daily Value*

Calories 476kcal 24%
Carbohydrates 61g 20%
Protein 8g 16%
Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 65mg 22%
Sodium 469mg 20%
Potassium 178mg 4%
Fiber 1g 4%
Sugar 37g 74%
Vitamin A 530IU 11%
Calcium 51mg 5%
Iron 1.9mg 11%

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