Entertaining · Making + Baking · recipes · sugar

Carrot Cake Whoopie Pies

I’m not the biggest fan of carrot cake. But when I saw these adorable creations, I willfully took up the challenge. And with that little step, I fell in love. Small and petite, yet packed with flavor, these little love bites will forever be in my heart. Make them for a birthday party or luncheon, or gift them to the ladies at Mah Jongg, like I did.



  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp cloves (or ginger)
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup butter, at room temp 1/4 cup butter and 1/4 cup applesauce
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups carrots, grated

For filling:

  • 8 oz. cream cheese, at room temp
  • 1 cup powdered sugar



  1. Preheat oven to 350-degrees (high altitude areas: 375-degrees)*
  2. Mix all dry ingredients into a large bowl.
  3. In a second bowl, cream the butter and sugars until light and fluffy (4 minutes)
  4. Add eggs to butter mixture; stir in vanilla.
  5. Combine the two bowls and beat until combined (don’t over-mix!)
  6. Fold in carrot shreds.
  7. Chill for one hour.
  8. Line cookie sheet with parchment and drop batter in small, half-spoonfuls.
  9. Bake for 10-11 minutes.
  10. Let sit on warm cookie sheet for 5 minutes before transferring onto a rack to cool completely.
  11. Beat frosting, using cream cheese warmed to room temperature.
  12. Once cookies are cooled, make little sandwiches and stack onto a pretty plate or cake stand (these beauties need a pedestal, after all!).
  13. Enjoy immediately (within the day)… they weren’t nearly as good the next day. I’d probably freeze half next time.

Like where we live, at almost 5,000 ft above sea level!


3 thoughts on “Carrot Cake Whoopie Pies

    1. Oh they are good! I’m glad you’re giving them a try. I made them too long ago now to remember that rich flavor on my tongue… so I, too, will be making them again, soon! xo

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