Carrot Whoopie Pies

Votes: 1

Time: 55 min.
Complexity: easily
Quantity: 12 cakes

Soft and fluffy carrot cake-flavored Whoopie Pies are the perfect addition to your holiday table. Unlike cake, they're easy to eat with your hands, and the flavor is just as amazing, spicy, and rich. You'll make your work much easier if you use a ready-made carrot cake mix. Simply add butter, eggs, grated carrots, and raisins. Mix and bake. Once the cookies have cooled, sandwich the two halves with a generous dollop of cream cheese frosting and roll them in chopped walnuts. It's absolutely delicious. This recipe is a lifesaver when you're craving homemade holiday baking with minimal effort.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cakes

500 gr. carrot cake mix
110 g softened butter
3 eggs
1 carrot, grated
0.5 cups raisins

Filling

450 g of cream cheese
110 g softened butter
2 cups powdered sugar
2 tsp vanilla extract
1 cup finely chopped walnuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, carrot, eggs, cream cheese, walnuts, raisin

Cooking the dish according to the recipe:

Preheat oven to 190°.
In a large bowl, combine the carrot cake mix, butter, and eggs. Stir in the grated carrots and raisins. Refrigerate for at least 30 minutes or up to 2 hours. Using a small ice cream scoop, scoop the batter in 2-tbsp mounds onto parchment-lined baking sheets.

Bake until golden brown, about 10-12 minutes, rotating the baking sheets halfway through. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
In a bowl, beat the cream cheese, butter, sugar, and vanilla with a hand mixer until light and fluffy.
To collect a whoopie piePlace the filling in a resealable bag and snip a corner to create a 1 cm diameter opening. Place chopped walnuts in a shallow plate or pie dish. Turn one carrot cookie over and pipe the cream into the center. Top with another cookie and gently press to spread the cream to the edges.
Roll the sides of the cake in chopped walnuts. Repeat with the remaining cookies and cream. Arrange the cakes on a serving platter and serve.

Categories:

recipe / Mixer / Desserts / Cakes / American cuisine / Sandra Lee

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