Carrot Cake Whoopie Pies
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.
Equipment
- 1 Electric Mixer A stand mixer or high-powered hand mixer is ideal for both the cookie batter and the cream cheese filling.
- 2 Large Mixing Bowls One for the cookie batter, one for the cream cheese filling.
- 2 Cookie Sheets For baking multiple batches efficiently.
- 1 Parchment Paper Essential for non-stick baking and easy cleanup.
- 1 Small Ice Cream Scoop Approx. 2-tablespoon capacity, for consistent cookie size and shape.
Ingredients
Main
- 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
Instructions
- 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.
Notes
Ensure all dairy ingredients (butter, cream cheese, eggs) are at true room temperature for optimal emulsification and a smooth, fluffy cream cheese filling. When mixing the whoopie pie batter, do not overmix; incorporate ingredients just until combined to maintain a tender crumb. Chilling the batter is crucial for preventing excessive spreading during baking and ensuring distinct, uniform cookie shapes. For a deeper flavor, lightly toast the walnuts before chopping. To enhance the filling, consider adding a touch of orange zest or a pinch of cinnamon for a more complex spice profile. Always cool the cookies completely on a wire rack before filling to prevent the frosting from melting and to maintain structural integrity.