If you love carrot cake and hidden veggie desserts, these carrot cake whoopie pies with cream cheese filling are for you. Puffy little carrot cakes with a tasty cream cheese filling are always a good dessert choice.
See how you can make these carrot whoopie pies with or without a whoopie pie pan. Use up some fresh carrots in a treat the whole family will love.
Carrot Cake Whoopie Pies with Cream Cheese Frosting
I’ve always been a huge fan of carrot cake. My gram used to make the best carrot cake ever, but I really think the cream cheese frosting was my favorite as a kid. I have memories of sitting on the kitchen counter just begging to lick the frosting bowl.
Carrot cake desserts make me think of Easter right away, but they are really great all year. The light color also works for pastel themes, like baby showers or wedding showers. Color the filling something dark to make them a fun Halloween party dessert.
Let’s face it: If you love carrot cake, there’s no wrong time to bake carrot goodies!
Carrot Whoopie Pies with Filling Ingredients
Here’s what you need to make this recipe. Scroll down for the printable recipe card that has the exact measurements.
Recipe adapted from this one.
For the carrot cookies:
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Kosher salt
- Ground nutmeg
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Grated carrots
For the cream cheese filling:
- Cream cheese
- Unsalted butter
- Heavy cream
- Vanilla extract
- Salt
- Powdered sugar
Carrot Cake Cookies with Filling Directions:
Preheat your oven to 350 degrees F. Grease your whoopie pie pan or place parchment paper on a baking sheet and set aside.
Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium mixing bowl.
Beat the butter, granulated sugar, and brown sugar together with an electric mixer in a separate large mixing bowl. You want it to be light and fluffy.
Add the eggs one at a time and beat for another minute.
Add in the vanilla extract.
Stir in the carrots and beat the mixture on low speed until combined.
Stir the flour mixture into the batter until just combined.
Use an ice cream scoop to drop the batter into each whoopie pie cavity.
Bake for 10-12 minutes, or until an inserted toothpick comes out clean.
Place the carrot cake cookies on a wire cooling rack for 20-25 minutes to cool.
While the cookies cool, make the filling.
In a large mixing bowl, beat together the cream cheese, butter, heavy cream, vanilla, and salt on medium speed. You want it to be smooth and fluffy.
Add the powdered sugar slowly and mix until combined.
Place the frosting into a piping bag or a Ziploc bag and snip the corner of the bag.
Once the cookies are fully cooled, pipe the filling onto the middle of a cookie.
Sandwich the filling by adding another cookie on top.
Repeat until all the remaining carrot cake cookies are done.
Carrot Cake Cookies Recipe Notes and FAQ
Do I have to use a whoopie pie pan?
If you don’t have a whoopie pie pan, you can use a baking sheet with parchment paper.
How do I store carrot cake whoopie pies with cream cheese filling?
Store this dessert in an airtight container and keep in the refrigerator for up to 7 days or freeze for up to 3 months. The cream cheese frosting must be refrigerated.
Is a whoopie pie really a cookie?
I refer to the whoopie pies as both cookies and cakes throughout this post. That’s because they are a bit of both! Whoopie pies look like a cookie but taste more like a cake. They are a bit like cupcakes with the frosting sandwiched, making them a bit easier to eat.
Carrot Cake Whoopie Pies
Carrot cake cookies sandwich a rich and creamy cream cheese filling for a delicious hidden veggie dessert.
Ingredients
Carrot Cake Cookies
- 2 cups all purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened at room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups grated carrots
Cream Cheese Filling
- 8 ounces cream cheese, softened at room temperature
- ½ cup unsalted butter, softened at room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat oven to 350F. Grease whoopie pie pan and set aside.
- In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time and beat for a minute. Add vanilla extract. Stir in shredded carrots and beat on low speed until combined. Add the flour mixture to batter and mix until just combined.
- Use an ice cream scoop to drop batter into each whoopie pie cavity. Bake for 10-12 minutes or until an inserted toothpick comes out clean.
- Cool the cookies on a wire rack for 20-25 minutes.
- While the cookies cool, make the cream cheese filling. In a large mixing bowl, beat together on medium speed the cream cheese, butter, heavy cream, vanilla extract, and salt until smooth and fluffy. Slowly add the powdered sugar until combined. Transfer the frosting to a piping bag or a Ziploc bag with a snipped corner.
- Once the cookies have fully cooled, pipe a little filling onto a cookie and sandwich it with another cookie on top. Repeat with remaining cookies.
Notes
Store in the fridge for up to 7 days or freeze for up to 3 months.
You can also use a baking sheet with parchment paper if you don't have a whoopie pie pan.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 341Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 254mgCarbohydrates: 48gFiber: 1gSugar: 35gProtein: 3g
Nutrition facts are an estimate only.
More Delicious Cookie Recipes
For a low-carb option, check out this keto carrot cake mug cake on my other site.
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Let me know if you try these carrot cake whoopie pies. I’d love to hear how they turned out for you!