Easy Mallow Carrot Cake Whoopie Pies Food

EASY MALLOW-CARROT CAKE WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. pudding mix and carrots.
• Drop, 2 inches apart, into 60 mounds on baking sheets sprayed with cooking spray, using about 1 rounded Tbsp. batter for each. Sprinkle half with nuts.
• Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Beat cream cheese, marshmallow creme and remaining dry pudding mix in medium bowl with mixer until blended. Stir in COOL WHIP.
• Spread rounded 2 Tbsp. cream cheese mixture onto bottom side of each plain cookie. Cover with nut-topped cookies.

CARROT CAKE WHOOPIE PIES

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.

CARROT CAKE WHOOPIE PIES

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.

CARROT CAKE MALLOW WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well.
• Drop batter into 32 mounds, 2 inches apart, on baking sheets, using about 2 Tbsp. for each.
• Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Spread about 2 Tbsp. cream cheese mixture onto bottom side of each of 16 cookies; cover with remaining cookies to make sandwich.