Carrot cake whoopie pies

It’s   officially spring …but it has felt more like summer in my area. 86 degrees with high humidity = bad hair and craving springtime treats.

Of course, when I think of spring, I think of bunnies, and when I think of bunnies, I think of carrots and when I think of carrots I think of carrot cake….

oooo.

Whoopie.

Hence:

Carrot Cake Whoopie PIes

 

carrot cake whoopie pies

And, there are carrots in there. So you can totally call it healthy, right? Okay, maybe not “healthy” but healthier than a non carrot whoopie pie.

carrot cake whoopie piesThe best part is how crazy easy these are to make. Yep, I didn’t go all BettyMarthaCrockerStewart.

Nope

Cake mix with a kick on this one baby! Of course it was an all natural organic blah blah cake mix, and I added a few twists to make it more homier, but the bottom line is that indeed it stared from a box. But, don’t worry: I’ll share the secret tips.

1. melted butter

2. fresh carrots

3. extra cinnamon

That’s it. Now: go get your inner Betty in gear and whip up a batch of these!

Print

Carrot cake whoopie pies

Author Michelle Keith/ The Village Cook

Ingredients

  • 1 box carrot cake mix
  • 1 egg
  • 1/4 cup melted butter
  • 1/4 cup shredded carrots shredded on finest plate to tiny specks (sawdust)
  • For the filling:
  • 4 ounces cream cheese
  • 2 TBS heavy cream
  • 2 cups powdered sugar

Instructions

  • Preheat oven to 375
  • Combine the mix, egg and melted butter
  • Add the carrots and mix well
  • Allow to rest 15 minutes
  • Spoon by tablespoons 2" apart on a parchment lined baking sheet
  • Bake 6-9 minutes or until center is soft and edges are set
  • Allow to cool and fill
  • For the filling:
  • Mix cream cheese, cream and sugar at medium speed until fluffy
  • Spread on the flat side of cookie, and top with another cookie
  • Makes 24

 

 

 

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