The Pioneer Woman Tasty Kitchen
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Carrot Cake Whoopie Pies

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Level: Easy

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Description

I think this carrot cake is kind of like carrot cake for people who don’t like carrot cake. Or at least not the kind filled with little bits of fruity, pulpy, nutty stuff. It is moist and lightly spiced and filled with sweet carrots. Very delicious.

Ingredients

  • FOR THE CAKES:
  • 1 cup Soft Butter
  • ¼ cups Oil
  • 1 cup Brown Sugar
  • 1 cup White Sugar
  • 3 whole Eggs
  • 1 Tablespoon Vanilla
  • 2-½ cups Flour
  • 2 teaspoons Cinnamon
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • ¼ teaspoons Nutmeg
  • 3 cups Shredded Carrots
  • _____
  • FOR THE FROSTING:
  • 2 sticks Butter, Room Temperature
  • 8 ounces, weight Cream Cheese, Room Temperature
  • 1-½ teaspoon Vanilla Bean Paste
  • 3 cups Confectioners Sugar
  • 1 Tablespoon Milk

Preparation

Preheat the oven to 350 degrees F. Prepare a whoopee pie pan with baking spray.

In the bowl of a mixer, cream the butter, oil and sugars.
Add the eggs and vanilla and combine well.

In a separate bowl, combine the dry ingredients (all of the remaining cake ingredients except the carrots). Add the dry ingredients to the creamed mixture and combine. Add the carrots and beat until you have a well mixed batter.

Fill the whoopie pie cups only 2/3 of the way full, (see Related Blog Link for the difference between an overfilled pie and a proper one). Spread the batter evenly with an offset spatula.

Bake the pies for about 12 minutes or until they are golden and just baked through. Let them cool for a minute and then gently transfer them to a cooling rack.

Let them cool completely before frosting.

For the frosting: Beat all of the ingredients in a standing mixer until completely combined and light and fluffy.
Put the frosting in a piping bag and pipe a layer of frosting on the bottom of one “pie” half. Place another “pie” half on top, creating a sandwich or a whoopie pie!

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