Carrot Cake Whoopie Pies Recipe

I absolutely love this Carrot Cake Whoopie Pies Recipe because it brings together the cozy spices and sweetness of carrot cake in the most fun, handheld form. These little sandwiches are soft, pillowy, and packed with shredded carrots and warm cinnamon notes, making them an instant crowd-pleaser at any gathering or afternoon snack.

When I first tried making carrot cake in a whoopie pie style, I was blown away by how easy it was to get that perfect balance of moist cake and creamy filling. You’ll find that these whoopie pies are not only delicious but also convenient—no forks needed and perfect for lunchboxes or parties!

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Ingredients You’ll Need

The ingredients for this Carrot Cake Whoopie Pies Recipe blend classic baking staples with real grated carrots and warm spices that create that authentic carrot cake vibe. I always suggest using fresh carrots and good-quality butter for the best flavor and texture.

• Unsalted butter: Softened to room temperature for creamy mixing and control over salt levels.
• Granulated sugar: Sweetens and adds structure.
• Light brown sugar: Packed for moisture and a subtle molasses flavor.
• Large eggs: Helps bind everything together and adds richness.
• Vanilla extract: Adds warmth and rounds out the flavors.
• All-purpose flour: Provides the base for tender cookies.
• Cinnamon: The star spice that brings carrot cake to life.
• Baking soda: Helps the cookies rise and stay soft.
• Baking powder: Adds extra lift without heaviness.
• Kosher salt: Balances sweetness and enhances flavor.
• Ground ginger: Adds a little spicy warmth and depth.
• Grated carrots: Freshly shredded for moisture and that tender texture we crave.
• Walnuts (optional): Toasted for a crunchy contrast if you’re into that nutty bite.
• Cream cheese: Softened and blended into the filling for tangy richness.
• Powdered sugar: Sweetens the filling while keeping it smooth and pipeable.

Variations

I love tweaking this Carrot Cake Whoopie Pies Recipe depending on the season or my mood. Trust me, these little changes keep the recipe fresh and add fun new flavors for your taste buds.

• Nut-Free: I’ve made these without walnuts before for a smoother texture and they’re just as tasty—perfect if you’re avoiding nuts.
• Spice it Up: Sometimes I add a pinch of nutmeg or cloves for extra warmth—that cozy spice combo reminds me of fall baking.
• Healthy Boost: I’ve swapped half of the all-purpose flour with whole wheat pastry flour to add fiber without losing softness.
• Maple Cream Filling: Replacing vanilla with a bit of maple extract in the filling is one of my favorite twists—it pairs beautifully with the carrots.

How to Make Carrot Cake Whoopie Pies Recipe

Step 1: Beat Butter and Sugars Until Fluffy

Start by creaming your softened butter with granulated and brown sugars in a large bowl until the mixture is light and fluffy—this usually takes about 3-4 minutes with an electric mixer. I discovered this fluffiness is the secret that makes the cookies tender and airy, so don’t rush this step. Once smooth, beat in the eggs one at a time followed by the vanilla extract until fully blended.

Step 2: Combine the Dry Ingredients Carefully

In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, kosher salt, and ground ginger. Slowly add the dry mix to your wet ingredients and stir gently just until everything is combined. Remember, this is one of those moments you want to avoid overmixing—overdoing it can make the cookies tough, and nobody wants that.

Step 3: Fold in Carrots and Walnuts

Now for the fun part. Fold in the grated carrots—you’ll get that lovely moisture and natural sweetness here. If you’re using walnuts, toss in the toasted nuts at this point for a great crunch contrast. This is when your kitchen starts smelling amazing, trust me!

Step 4: Scoop and Bake the Cookies

Using a 2-tablespoon scoop, drop evenly sized balls about 2 inches apart on a parchment-lined baking sheet. This helps make sure the cookies bake evenly and look uniform, which I find makes the final presentation that much nicer. Bake at 350°F for 13-15 minutes, keeping an eye out for golden edges. These cookies will still be soft when you take them out—that’s exactly how you want them.

Step 5: Cool Completely Before Filling

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. I learned the hard way that piping frosting onto warm cookies makes a melty mess, so patience here really pays off.

Step 6: Prepare the Cream Cheese Filling

Beat the softened butter and cream cheese together for about 3-4 minutes until fully combined and creamy. Gradually add your powdered sugar and vanilla extract, continuing to beat until smooth and fluffy. I love using a piping bag or a simple zip-top bag with a corner cut off to get those perfect swirls on each cookie.

Step 7: Assemble Your Carrot Cake Whoopie Pies

Pipe a generous swirl of filling onto the flat side of half the cookies, then gently sandwich another cookie on top. Press lightly but firmly so the filling spreads out evenly without oozing out the sides. These little bundles are ready to enjoy once assembled—or pop them in the fridge to set the filling for a bit if you want them a little firmer.

How to Serve Carrot Cake Whoopie Pies Recipe

Garnishes

When I serve these whoopie pies, I often sprinkle a tiny pinch of cinnamon or a few crushed toasted walnuts on top of the cream cheese filling before sandwiching for extra flair and crunch. If you’re feeling festive, a light dusting of powdered sugar also adds a cozy, snow-dusted look I adore.

Side Dishes

These are perfect alongside a hot cup of chai tea or fresh coffee to complement that spiced sweetness. I’ve also paired them with a crisp autumn apple salad to balance the richness for a delightful seasonal spread.

Creative Ways to Present

For birthdays or holidays, I like stacking these whoopie pies on a tiered tray with decorative fall leaves or mini pumpkins for an inviting dessert centerpiece. Wrapping individual pies in parchment paper tied with twine also makes for a charming homemade gift or party favor.

Make Ahead and Storage

Storing Leftovers

I usually store leftover whoopie pies in an airtight container in the fridge—they keep wonderfully for up to 5 days without drying out. Just make sure to separate layers with parchment paper so they don’t stick together.

Freezing

If you want to make these ahead for a party, freezing works great! I wrap each whoopie pie tightly in plastic wrap then place them all in a freezer bag. They freeze well for up to 3 months and thaw overnight in the fridge—just unfurl and enjoy.

Reheating

To freshen up chilled or thawed whoopie pies, I let them sit at room temperature a bit or give them a quick 10-second zap in the microwave—it softens the cake just perfectly but be careful not to melt the filling.

FAQs

Final Thoughts

This Carrot Cake Whoopie Pies Recipe holds a special place in my heart because it turns a classic favorite into a fun and easy treat everyone can enjoy. Whether you’re baking for family, friends, or just yourself, I’m confident these will become a new staple in your recipe box. Give them a try—I’m sure you’ll love the soft texture, spiced flavor, and that luscious cream cheese filling as much as I do!

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