Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies -

Ok so I wish I were hosting a formal gala Easter purely for the buffet of desserts potential. Coconut Cake Monday cream would be some Mini Strawberry Vanilla Bean layer cakes and Cupcakes Chocolate Easter Nest front and center, as well. Whoopie Pies these would obviously be stacked on a fancy cake stand as part of the spread. Because you rabbits eat carrots for carrot cake all right means Easter?

Whoopie Pies are basically like a cupcake with the filling inside, packed in a manner easily stackable. In a waypoint they make a lot more sense than the cupcakes because each bite was a perfect amount of cake frosting. In this Case- frosting cream cheese which is obviously the best bet for carrot cake. Although perfect for Easter, it would not take much convincing for me to eat these beauties of the weather!

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Carrot Cake Whoopie Pies

Ingredients

• 2 cups all purpose
• 1½ teaspoons baking soda
• 1 teaspoon baking
• 1 teaspoon of cinnamon powder
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg coffee
• ½ salt teaspoon
• 8 tablespoons (1/2 cup) unsalted butter, at room temperature
• ½ cup brown sugar (light or dark or work!)
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups grated carrots *

for the Frosting:

• 8 tablespoons (1 stick) unsalted butter, softened
• 6 oz cheese, softened cream
• 2½ cups powdered sugar, sifted
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350 F. Line two baking sheets with parchment.
2. Whisk flour, baking soda, baking powder, spices and salt in a medium bowl.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Scrape the bowl and add the eggs, one at a time, beating well after each addition. Mix vanilla.
4. Gradually add the dry ingredients and beat until smooth. Stir in the grated carrots.
5. Using a small spoon biscuits, part of the dough on a baking sheets, spacing the cookies about 2 inches. Bake each batch for about 12 minutes, or until lightly browned around the edges. Transfer the baking sheet to a rack and let the cookies cool for 5 minutes then remove cookies to wire racks to cool completely. Repeat with remaining dough.
6. Match the couples cookies based on the size and fill it with cream cheese frosting (directions below). Store in the refrigerator and let them come to room temperature before serving.

For Frosting:

1. Beat the cream cheese and butter in large bowl until smooth. Add powdered sugar and vanilla and beat until creamy and lump

Notes

adapted recipe from: . Whoopie Pies by Sarah Billingsley and Amy Treadwell via Culinary Adventures Tracey

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