Carrot Cake Whoopie Pies

Name: Carrot Cake Whoopie Pies
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 237 milliliters butter, softened; 355 milliliters grated carrots; 227 grams package cream cheese, softened; 2 eggs; 473 milliliters Gold Medal® all-purpose flour; 118 milliliters granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 118 milliliters packed light brown sugar; 59 milliliters real maple syrup; 1 teaspoons freshly ground nutmeg; 118 milliliters finely chopped pecans or shredded coconut; 473 milliliters powdered sugar; 1 teaspoons salt; 118 milliliters sweetened flaked coconut; 1 teaspoon vanilla

Carrot Cake Whoopie Pies is a vegetarian recipe with 15 servings. One portion of this dish contains around 4g of protein, 21g of fat, and a total of 403 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. A mixture of ground cinnamon, eggs, carrots, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.

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Baking Soda

Cinnamon

Ginger

Nutmeg

All Purpose Flour

Salt

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Baking Paper

Baking Sheet

Bowl

Oven

In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla.

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Granulated Sugar

Brown Sugar

Vanilla

Butter

Egg

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Hand Mixer

Bowl

Add carrots, coconut and pecans; beat on low speed until combined.

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Carrot

Coconut

Pecans

Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.

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Ice Cream

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Ice Cream Scoop

Baking Sheet

Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes.

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Oven

Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

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Equipment you will use

Baking Sheet

To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.

Ingredients you will need

Powdered Sugar