Carrot Cake Whoopie Pies
Description
Carrot Cake Whoopie Pies! What a fun take on a classic treat- two soft and perfectly spiced carrot cake cookies sandwiched with pineapple cream cheese frosting. Perfect for spring and Easter (next year….)! I am a firm believer that nuts do not belong in carrot cake, but if you are team nut, feel free to add a handful of walnuts or pecans to the batter before baking. This recipe can easily be doubled for double the deliciousness. Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 15 minutes cook time
- 60 minutes chill time
Recipe
Makes 7 whoopie pies
For the carrot cake:
1 cup (130g) gluten free flour (I use Bob’s Red Mill 1:1 GF Baking Flour)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup (57g) softened butter
1/4 cup (50g) brown sugar
1/4 cup (50g) sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1 cup (100g) finely grated carrots (I pulsed mine in the food processor until fine)
For the frosting:
3 tablespoons (42g) softened butter
3 ounces cream cheese
1 cup (120g) powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon (15ml) pineapple juice
For the carrot cake:
1. Combine gluten free flour, baking soda, baking powder, cinnamon, ginger and nutmeg in a small bowl. Set aside.
2. In a medium bowl or bowl of stand mixer, cream butter.
3. Add sugars and beat until well combined.
4. Add egg and vanilla extract and beat until light and fluffy, about 2 minutes.
5. Add in dry ingredients and mix until just combined.
6. Fold in carrots.
7. Cover bowl and refrigerate batter for 1 hour.
8. Preheat the oven to 350°F.
9. Roll batter into 2 tablespoon sized discs (30g each). Place on baking sheet lined with parchment paper.
10. Bake at 350°F for 15 minutes or until the middle springs back when gently pressed with fingertip.
11. Transfer to a wire cooling rack to cool completely.
For the frosting:
1. Cream butter in a medium bowl.
2. Add cream cheese and beat until fully combined.
3. Add half the powdered sugar and the vanilla extract. Beat until incorporated.
4. Add remaining powdered sugar and pineapple juice and beat until light and fluffy.
5. Refrigerate until whoopie pies are fully cooled.
Assembly:
1. Pair the whoopie pies up by size and shape.
2. Pipe a dollop of cream cheese frosting on the underside of one of the whoopie pies. I put the frosting in a piping bag fitted with a 1M piping tip.
3. Add second whoopie pie and press together lightly.
4. Enjoy! Leftovers should be stored in an airtight container in the refrigerator for 2 days.
Makes 7 whoopie pies
Ingredients
For the carrot cake:
1 cup (130g) gluten free flour (I use Bob’s Red Mill 1:1 GF Baking Flour)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup (57g) softened butter
1/4 cup (50g) brown sugar
1/4 cup (50g) sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1 cup (100g) finely grated carrots (I pulsed mine in the food processor until fine)
For the frosting:
3 tablespoons (42g) softened butter
3 ounces cream cheese
1 cup (120g) powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon (15ml) pineapple juice
For the carrot cake:
1. Combine gluten free flour, baking soda, baking powder, cinnamon, ginger and nutmeg in a small bowl. Set aside.
2. In a medium bowl or bowl of stand mixer, cream butter.
3. Add sugars and beat until well combined.
4. Add egg and vanilla extract and beat until light and fluffy, about 2 minutes.
5. Add in dry ingredients and mix until just combined.
6. Fold in carrots.
7. Cover bowl and refrigerate batter for 1 hour.
8. Preheat the oven to 350°F.
9. Roll batter into 2 tablespoon sized discs (30g each). Place on baking sheet lined with parchment paper.
10. Bake at 350°F for 15 minutes or until the middle springs back when gently pressed with fingertip.
11. Transfer to a wire cooling rack to cool completely.
For the frosting:
1. Cream butter in a medium bowl.
2. Add cream cheese and beat until fully combined.
3. Add half the powdered sugar and the vanilla extract. Beat until incorporated.
4. Add remaining powdered sugar and pineapple juice and beat until light and fluffy.
5. Refrigerate until whoopie pies are fully cooled.
Assembly:
1. Pair the whoopie pies up by size and shape.
2. Pipe a dollop of cream cheese frosting on the underside of one of the whoopie pies. I put the frosting in a piping bag fitted with a 1M piping tip.
3. Add second whoopie pie and press together lightly.
4. Enjoy! Leftovers should be stored in an airtight container in the refrigerator for 2 days.