Another Easter has come and gone as well as a day spent in the kitchen hovered over my Kitchen Aid stanrd mixer. We had two Easters to attend this year so I had a few things to make. One Easter was spent with my hubby’s family where they hosted an adult Easter egg hunt for all us grown kids. I won $11.50 and a Starbucks gift card. I’m sure watching six twenty and thirty something adults run through the house with Easter baskets was very amusing. Easter with my family was cut short by an impending thunderstorm that never really materialized, but I still got to spend a few hours catching up with family.
One of the treats that I dreamed up for this Easter was carrot cake whoopie pie. These things turned out so amazingly yummy. They were very moist but not too sticky as many whoopee pies can be. The sweetness of the carrot was perfect against the spiciness of the cinnamon. I also included a little coconut, raisin, and pineapple. The filling of cream cheese icing was just the right contrast to top it all off. I think you will really enjoy whipping these up and serving them.
To make these I blended my shortening and softened butter until smooth then added in my sugar. Once smooth I beat in my eggs and vanilla. At this point I combined my shredded carrot, coconut, raisin, and pineapple (at this point you will think that the ingredients aren’t wet enough, but once you add the dry it all works out smoothly). Dry ingredients were mixed in a separate bowl and then slowly beat into the carrot mixture.
Once well combined I stuck my mixture in the freezer for about 15 minutes. It took me about fifteen minutes to find room for it in my packed freezer so you may want to consider this before you get mixing! While this chilled I preheated my oven to 375 and prepared my cookie sheets with parchment paper.
Once chilled I placed tablespoon sized heaps two inches apart on prepared cookie sheet. These baked for about 18 to 22 minutes until tops were brown and when pressed sprung back. I let these cool on a wire rack and prepared my icing. I piped cream cheese icing onto one cookie and placed another cookie on top and pressed until icing reached the edges. Piping the icing on makes for a much prettier pies than just scooping it on.
When packaging whoopee pies for transport you need to be sure to place a sheet of parchment or wax paper between layers because they tend to stick together. Also, these have cream cheese in the icing so you will need to refrigerate them.
I of course couldn’t wait until the next day to give these a try so I dug in immediately and found that what I had made was good. So I rested dreaming of sugary goodness. Give this carrot cake whoopie pie recipe a shot. I know you’ll love it too!
Carrot Cake Whoopee Pie
Yield: 36 Cookies or 18 Whoopee Pies
- 1 ½ Cup flour
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ Cup shortening
- ¼ Cup butter, softened
- 1 Cup sugar
- 1 Egg
- 1 teaspoon vanilla extract
- 1 ½ Cup grated carrot
- ½ Cup coconut
- ½ Cup raisins
- ½ Cup chopped pecans (optional)
- 1 8 oz can pineapple tidbits, drained
- In medium bowl combine all dry ingredients and set aside. In large bowl combine shortening and butter and beat to combine about two minutes on medium high. Add sugar and beat for another two minutes. Add egg and vanilla and beat until smooth. Add carrots, coconut, raisins, pecans, and pineapple. Stir on low until combined. Slowly add in dry ingredients and mix on medium for about two minutes.
- Place bowl of ingredients in freezer and let chill for about 15 minutes. While chilling preheat oven to 375 and place parchment paper on cookie sheets.
- Scoop tablespoon sized heaps onto cookie sheets two inches apart. Bake for about 18 to 22 minutes until browned and bounce back when pressed.
- Remove from oven and let cook for about five minutes. Remove and let finishing cooling on a wire rack. Once cooled flip upside down and place equally sized cookies side by side.
Cream Cheese Icing
- 8 oz cream cheese filling, softened
- 1/4 Cup butter, softened
- 2 teaspoons vanilla extract
- 4 Cups powdered sugar
- Beat cream cheese and butter on medium high for about one minute until well combined. Add vanilla and mix to combine. Add sugar slowly a half a cup at a time. Beat until very smooth.
- Add icing to piping bag or large zip lock bag with corner but out. Pipe icing onto half of cookies. Squish a plain cookie on to iced cookie until icing reaches the edges. Dig in!