Carrot Cake Whoopie Pies Food

CARROT CAKE WHOOPIE PIES

Carrot Cake Whoopie Pies image

Maple-cream cheese filling is sandwiched between two carrot cake cookies for a moist and delicious treat that will make you whoop with joy!

Provided by By Bree Hester

Categories Dessert

Time 1h45m

Yield 15

Number Of Ingredients 21

Ingredients

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups grated carrots
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
1 cup butter, softened
1 package (8 oz) cream cheese, softened
1/4 cup real maple syrup
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup finely chopped pecans or shredded coconut

Steps:

Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla. Add carrots, coconut and pecans; beat on low speed until combined.
Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.
To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

CARROT CAKE WHOOPIE PIES

Carrot Cake Whoopie Pies image

Sandra Lee makes a favorite cake into treats. And with half the work done for you (thanks, cake mix), the recipe's easy enough to double for a party.

Provided by Sandra Lee

Categories dessert

Time 55m

Yield 12 pies

Number Of Ingredients 10

Ingredients

One 18-ounce box carrot cake mix
1 stick (4 ounces) unsalted butter, at room temperature
3 large room temperature eggs
1/2 cup raisins
1 carrot, grated
12 ounces room temperature cream cheese
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup finely chopped walnuts

Steps:

For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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