Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

Sink your teeth into these soft, spiced Carrot Cake Whoopie Pies filled with a luscious cream cheese frosting!

These bite-sized treats are the perfect marriage of moist carrot cake and tangy-sweet filling.

Whether you’re hosting a spring brunch or just craving something sweet, these whoopie pies will steal the show—and they’re so easy to make!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering all your ingredients so everything is ready to go. Grate fresh carrots finely—trust me, freshly grated makes all the difference in texture. For the filling, ensure your cream cheese and butter are at room temperature for a silky-smooth consistency.

Step 2: Mix Up the Batter
In a large bowl, whisk together the dry ingredients like flour, baking powder, cinnamon, and spices. In another bowl, beat eggs, sugar, oil, and vanilla until fluffy. Combine wet and dry ingredients gently, then fold in those gorgeous grated carrots. The batter should be thick but scoopable.

Step 3: Bake Those Perfect Cakes
Scoop tablespoon-sized dollops of batter onto a lined baking sheet, leaving space between each one. Pop them in the oven until golden brown around the edges and springy to the touch. Let them cool completely before assembling. (Pro tip: Use an ice cream scoop for even-sized cakes! )

Step 4: Whip Up the Dreamy Filling
While the cakes cool, whip up your cream cheese filling. Beat softened cream cheese and butter together until light and airy, then gradually add powdered sugar and a splash of vanilla. Spread or pipe the filling onto the flat side of one cake, then sandwich it with another. Repeat until all whoopie pies are assembled.

Step 5: Serve and Enjoy!
Once assembled, chill the whoopie pies for about 15 minutes to let the flavors meld. Dust with a sprinkle of cinnamon if you’re feeling fancy, then serve them up and watch everyone swoon over these little gems.

Pro Tips

• Use Fresh Carrots: Pre-shredded carrots can be too dry and won’t blend as well into the batter.
• Don’t Overmix: Stir the batter just until combined to keep the cakes tender and fluffy.
• Chill Before Serving: A quick chill helps the filling set slightly, making them easier to handle.
• Make Ahead: Assemble the cakes ahead of time and store unfilled in an airtight container; fill right before serving.
• Piping Perfection: Use a piping bag with a round tip for a clean, professional look when adding the filling.

Storage

• Store leftover whoopie pies in an airtight container in the refrigerator for up to 5 days.
• Freeze unfilled cakes for up to 3 months; thaw overnight in the fridge before assembling.
• Keep assembled pies chilled to prevent the filling from becoming too soft.
  

Carrot Cake Whoopie Pies

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Rest Time 15 mins Total Time 50 mins

Servings: 8 Calories: 280

Best Season: Suitable throughout the year

Dietary:

Soy Free Vegetarian

Description

These delightful whoopie pies combine classic carrot cake flavors with a rich cream cheese filling for a dessert that’s both nostalgic and utterly irresistible. Perfect for parties, picnics, or anytime indulgence!

Ingredients

Scale

1/2x 1x 2x 3x

For the cakes:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp ground cinnamon
• ¹⁄₄ tsp ground nutmeg
• Pinch of salt
• ¹⁄₂ cup granulated sugar
• ¹⁄₄ cup brown sugar
• ¹⁄₃ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely grated carrots

For the filling:

• 4 oz cream cheese, softened
• ¹⁄₄ cup unsalted butter, softened
• 1 ¹⁄₂ cups powdered sugar
• ¹⁄₂ tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together sugars, oil, egg, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots.
5. Drop tablespoon-sized scoops of batter onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10–12 minutes, or until the edges are lightly golden and the centers spring back when touched. Cool completely on a wire rack.
7. To make the filling, beat cream cheese and butter in a bowl until light and fluffy. Add powdered sugar and vanilla, beating until smooth.
8. Spread or pipe the filling onto the flat side of half the cooled cakes. Top with the remaining cakes to form sandwiches.
9. Chill for 15 minutes before serving. Dust with cinnamon if desired.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 38g13%

Dietary Fiber 1g4%

Sugars 26g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Ensure all ingredients for the filling are at room temperature for best results.
• Adjust sweetness by adding more or less powdered sugar to the filling.
• For gluten-free option, substitute the flour with a 1:1 gluten-free blend.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Carrot cake, whoopie pies, cream cheese filling, dessert, easy baking