Carrot Cake Whoopie Pies

Ingredients For the carrot cookies: – Flour – Baking soda – Baking powder – Cinnamon – Kosher salt – Nutmeg – Butter – Brown sugar – Sugar – Egg – Vanilla extract – Grated carrots

For the cream cheese filling: – Cream cheese – Butter – Heavy cream – Vanilla extract – Salt – Powdered sugar

Preheat oven to 350 degrees F.  Grease 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.

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.

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 of the carrot cake whoopie pies are done!

Take a chomp and enjoy.

A little like a cookie & a little like a cake!