Carrot Cake Whoopie Pies



I hope everyone is have a fantastic start to their weekends! I know we sure are around here. Although a bit cloudy today, we have had some spectacular weather. Temps have been in the mid 70s, and I can’t think of a better way to celebrate the holiday weekend. Things are finally starting to come together in our new house. We still have a TON of unpacking to do, and I feel like I just putting it all off! I think the main reason for this procrastination, is that I want all new stuff and don’t want to bring any of the old stuff up from the basement! I’m sure many of you know where I am coming from ;). Besides a little bit of painting, we plan on relaxing, cooking and drinking a lot of beer this weekend. I have one last Easter “hurrah” for you today in Carrot Cake Whoopie Pies. Because it’s just Zach and I here this weekend, I didn’t want to go all out and make a cake, so cookies were the next best thing. I love this recipe for a carrot cake bite-sized treat. They are a simple, quick cookie to make and they taste just like carrot cake! I know right! Who knew?! Have a great weekend everyone! I have some fun things in store next week, and I can’t wait to share them with you!






Beer Love:Beer: Odyssey Beerwerks’ Ghost Drifter Pale Ale
Brewed By: Odyssey Beerwerks
Style: American Pale Ale
ABV: 5.1%
Description: When I make sweet treats, I tend to pair them with robust porters, stouts or barley wines. I very rarely go the pale ale route, but with these carrot cake whoopie pies, I wanted to go in a different direction. Even though carrot cake (or carrot cake cookies for that matter) is anything but light, it has a freshness that can’t be compared to any other kind of cake (or cookie). I’m thinking it’s the carrots, but that’s just me. I really love a pale ale for this pairing, and that’s where Odyssey Beerwerks’ Ghost Drifter comes into play. This native to Colorado brew is a fantastic pale ale. I get some fruity notes (grapefruit mostly), but I mostly get hops, and a lot of them. It’s the perfect pale ale for these cookies. If you can’t get your hands on this particular pale ale, try any great session pale ale. I promise you, it totally works!






Carrot Cake Whoopie Pies
Prep Time
10 min
Cook Time
12 min
Total Time
22 min

Carrot Cake Whoopie Pies

Carrot cake is a fan favorite over the Easter holiday. These carrot cake whoopie pies are the perfect bite-sized alternative.


  • 2 1/3 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, softened to room temperature
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup apple sauce
  • 1 3/4 cups carrots, grated (approximately 5-6 medium-sized carrots)
  • 8 tablespoons unsalted butter, softened to room temperature
  • 8 ounces cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 3 1/2 cups confectioner''s sugar


  • Preheat your oven to 350 degrees F and line two large cookie sheets with silicone baking mats or parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking powder, cornstarch, ginger, nutmeg, cinnamon, cloves and salt. Set aside.
  • In the bowl of your stand mixer, with paddle attachment fixed, beat the 6 tablespoons of butter and the sugars at medium speed until smooth and creamy, about 1 minute. Add the eggs, one at a time, and beat until smooth. Now add the vanilla extract and apple sauce. Beat again until smooth. With the mixer set on low speed, add the dry ingredients to the wet until all has been added. Mix until the dry ingredients have been completely incorporated. Add the carrots and mix again until evenly dispersed.
  • Using a tablespoon-sized scoop, scoop the cookies in rounded tablespoons onto your prepared baking sheets. I baked approximately 12 cookies per sheet.
  • Place in the oven and bake for 10-12 minutes or until the cookies are firm on top. Remove from oven and transfer to a wire rack to cool completely.
  • While your cookies are cooling, combine the butter and the cream cheese in the bowl of your stand mixer, with paddle attachment fixed. Beat until smooth and creamy, about 1 minute. Add the vanilla extract and salt and beat again until mixed through. Next, add the confectioner''s sugar in 1/2 cup increments , with the mixer set on low, until all of it has been added.
  • Once the cookies have cooled, spread a teaspoon or two of the filling onto the bottom side of 12 cookies. Top with the remaining 12 cookies.
  • Store the cookies in an airtight container for 3-4 days. They are best served fresh.


Hardware: * Measuring Cups * Measuring Spoons * Mixing Bowls * Cookie Sheets * Silicone Baking Mats or Parchment Paper * Whisk * Stand Mixer with Paddle Attachment or Electric Hand Mixer * Tablespoon Scoop * Wire Rack * Rubber Spatula * Airtight Container *


Other Cookie Recipes!
Sea Salt and Caramel Chocolate Chip Cookies


Cookie Butter Granola


Cookie Dough Truffles


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