Carrot Cake Whoopie Pies

Here is a fun fact you may not know about this little cook. I have terrible eyesight. Honestly, if I’m not wearing my glasses or contact lenses I am blind as a bat. One time I had taken off my glasses for the night and I did not even recognize my own cousin walking 3 feet away from me. And in case you were wondering, I don’t have the type of cousins that you see once a year, so failing to recognize them wouldn’t be completely out of the ordinary. I’m as close to my cousins as a lot of people are to their siblings so staring at her without an ounce of recognition was pretty funny. So what is the point of this rambling about my poor eyesight? Carrots. Yes, carrots. I hear these little orange beauties are supposed to help in the vision department, so I tend to eat a lot of them. And what better way to sneak extra veggies into your diet than in dessert form. And my goodness do I have a dessert for you. If you are a fan of carrot cake, this recipe is for you. And if you are a fan of whoopie pies, this is also a recipe for you. Honestly, if you enjoy any type of sweet delicious cake, you are bound to enjoy this post. I made 12 of these Carrot Cake Whoopie pies last weekend and they disappeared very quickly.  I even had some family members eating these whoopie pies for breakfast. Don’t worry, there are raisins & vegetables on the ingredient list so that makes them completely breakfast worthy. I adapted a Betty Crocker recipe by adding coconut & raisins and swapping in some healthier ingredients. I also added an orange cream cheese frosting in the center, which really brightens the flavors. I suggest making these right before your next eye exam. Or immediately. Whichever comes first.

Ingredients: Makes 12 whoopie pies

  • 2 cups 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 ground nutmeg
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, beaten
  • 1 egg white
  • 2 teaspoons vanilla
  • 1 1/2 cups grated carrots
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 1/3 cup raisins

Orange Cream Cheese Frosting:

  • 1 cup butter, softened
  • 1 cup cream cheese, softened
  • 1 teaspoon fresh orange juice
  • 1 teaspoon freshly grated orange zest
  • 2 cups powdered sugar

Preparation: Adapted from BettyCrocker.com

  1. In a medium bowl, sift dry ingredients together (flour through nutmeg), set aside
  2. In a large bowl, beat butter & sugars together until light and fluffy
  3. Beat in egg, followed by egg white
  4. Beat in vanilla
  5. Stir in carrots & coconut until well incorporated
  6. Slowly stir flour mixture into butter mixture until just mixed
  7. Stir in chopped pecans & raisins
  8. Drop tablespoons of batter onto a greased cookie sheet, leaving at least a 1/2 inch between pies
  9. Bake at 350 for 12 minutes or until tops of pies are dry to the touch, let cool
  10. For the frosting, beat butter & cream cheese together until light and fluffy
  11. Slowly beat in orange zest & juice
  12. Reduce speed and beat in powdered sugar
  13. To assemble whoopie pies, spread 1 tablespoon frosting between 2 pies

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2 thoughts on “Carrot Cake Whoopie Pies

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