Mini Carrot Cake Whoopie Pies

In full disclosure, I'm not a huge fan of whoopie pies. (I know I'm probably alienating some of you here, so stay with me). Granted, I've only ever tried store-bought whoopie pies, so maybe I'm missing out. But I'm just not a big fan of frosting or very sweet desserts.

When I saw a picture in a grocery circlular of carrot cake whoopie pies, however, I knew I had to give it a try. I modified the recipe by eliminating the raisins, adding whole wheat flour, making smaller "two bite" cookies, and using a different cream cheese frosting. They turned out perfectly!

Without further ado, here's a recipe for a delicious dessert that will be making an appearance at our Easter dinner! 

Mini Carrot Cake Whoopie Pies

 

For the Cookie:

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour (I prefer white wheat)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/4 cup (half stick) butter, softened
• 2 Tablespoons coconut oil, melted
• 1/2 cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups grated carrot

Directions:

1. Prepare 2 large cookie sheets by lining with parchment or a silpat. (Sheets can also be lightly greased.)
2. In a medium bowl, whisk together the flours, baking soda, baking powder, and cinnamon.
3. In separate bowl, cream together the butter, oil, sugar, egg, and vanilla. Once thoroughly combined, stir in carrots.
4. Add dry ingredients a little at a time and mix until combined.
5. Spoon batter into 48 mounds on the cookie sheets and flatten slightly. Depending on the size of your cookie sheet, you may need to bake cookies in two shifts.
6. Bake at 350 degrees Fahrenheit for 6-8 minutes, switching cookie sheets halfway through. When cookies are done, they should be lightly browned and spring back when you touch them.
7. Cool cookies on the sheets for five minutes before transferring to a wire rack. Allow to cool completely before sandwiching them with the frosting.

For the Filling:

Ingredients: 

• 8 oz cream cheese, softened
• 1/4 cup (half stick) butter, softened
• 1/2 tsp vanilla
• 1 cup powdered sugar

 Directions:

1. With an electric mixer, cream together the cream cheese and butter. Mix in vanilla, and then add the sugar gradually until thoroughly combined.
2. Using a pastry bag* or cupcake decorating set, pipe frosting the flat side of one cookie and top with another cookie.
   *Don't have fancy cake decorating stuff? Never fear! Just dab some frosting on with a spoon.
3. Enjoy, and try not to eat too many in one sitting!

Bon appetit!

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