Carrot cake whoopie pies are a delightful twist on the classic whoopie pie, which traditionally consists of two round, mound-shaped pieces of cake sandwiched with a creamy filling. These particular whoopie pies merge the spiced, sweet flavors of carrot cake with the distinctive format of a whoopie pie, creating a unique and tasty dessert.
1 1/2 cups grated carrots
2 sticks unsalted butter, softened
8 ounces cream cheese, softened
1/4 cup buttermilk
2 large eggs
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Begin by sifting together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt into a large mixing bowl. Whisk these ingredients to ensure they are well combined and set aside. This mixture forms the base of your cake halves, providing the structure needed for a tender crumb.
To the dry mix, add 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, and 1/4 teaspoon of nutmeg.
Mix thoroughly to distribute the spices evenly. These not only add flavor but also enhance the whoopie pies with a warm, aromatic scent that epitomizes carrot cake.
In a separate bowl, use an electric mixer to cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until light and fluffy.
This process should take about 3-4 minutes on medium speed. The goal is to incorporate air into the butter, setting the foundation for a light-textured cake.
With the mixer on low, add two large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Ensure each egg is fully integrated before adding the next to prevent curdling and to maintain a smooth consistency in the batter.
Start by washing and peeling fresh carrots. Using a standard box grater, grate the carrots finely to prepare them for the batter. This step is crucial as grated carrots are key to adding natural sweetness and moisture to your whoopie pies, ensuring they stay deliciously soft.
Take the freshly grated carrots (about 1 1/2 cups) and, if desired, 1/2 cup of chopped walnuts, and gently fold them into your whoopie pie batter. Incorporate these ingredients evenly to ensure every bite has a harmonious blend of flavors and textures. Carrots enhance the pies with moisture and a subtle sweetness, while walnuts add a satisfying crunch.
For your frosting, start with 1/2 cup of room-temperature butter and 8 ounces of cream cheese. This ensures a smooth, creamy blend without lumps.
Beat the butter and cream cheese together until creamy. This forms the rich, tangy base of your frosting.
Gradually add 3 cups of powdered sugar to the cream cheese mixture. Sift it to avoid lumps, ensuring your frosting is smooth and sweet.
Gradually add 3 cups of powdered sugar to the cream cheese mixture. Sift it to avoid lumps, ensuring your frosting is smooth and sweet.
Chill the frosting for about 30 minutes to set before assembling your pies. This makes it easier to spread a thick, even layer.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper for easy cleanup and non-stick baking.
Scoop the batter onto the lined baking sheets, spacing them well apart to allow for spreading. Each scoop will form the soft, cake-like sides of your whoopie pies. Highly recommend using a scooper if you don’t have one.
Bake for 10-12 minutes or until the edges are golden and the tops spring back when lightly touched. Let them cool on the sheet for a minute before transferring to a wire rack to cool completely.
Once cooled, spread a generous amount of frosting on one half of the cookies. Then top it with another cookie to form your whoopie pie. Be sure to match similarly sized halves to make each pie symmetrical and appealing.
Your carrot cake whoopie pies are now ready to serve. These sweet, spiced treats filled with creamy frosting are perfect for any occasion, sure to impress with their delightful flavors and textures.
Enjoy!
Frank The Rabbit
Whether you’re a seasoned baker or trying this recipe for the first time, these whoopie pies offer a delightful mix of textures and flavors that are both satisfying and impressively tasty. The addition of spices and the tangy cream cheese frosting complement the natural sweetness of the carrots, making each bite a perfect balance of flavors.
Store any leftover whoopie pies in an airtight container in the refrigerator for up to 5 days. The pies can also be frozen for up to a month, ensuring you can enjoy these delectable treats anytime you crave something sweet and homemade. To serve from frozen, simply thaw at room temperature for a few hours or in the refrigerator overnight.
Experiment with variations by adding raisins, coconut flakes, or different nuts like pecans to the batter, or tweaking the frosting with citrus zest or other flavorings to suit your taste. The possibilities are endless, and each variation can bring a new and exciting twist to this classic treat.
Celebrate your baking success and enjoy each whoopie pie as a perfect example of homemade goodness, combining traditional flavors with personal touches to create a dessert that’s uniquely yours.
Origin of Carrot Cake
Carrot cake likely has its origins in medieval Europe where sweeteners were scarce and expensive, making carrots a popular substitute due to their natural sweetness. Recipes for carrot puddings were common in England from the Middle Ages, and over the centuries, these evolved into the spiced cake we know today, especially popularized in Britain during World War II due to rationing of sugar.
Origin of Whoopie Pies
The whoopie pie itself is believed to have been first made in the United States, with several states, including Maine and Pennsylvania, claiming its origin. The most popular story credits Amish communities in Pennsylvania as the inventors of the whoopie pie. According to folklore, Amish women would bake these desserts (consisting of two pieces of chocolate cake with a cream filling) and put them in farmers’ lunchboxes. Finding these treats supposedly prompted the exclamation “Whoopie!”—a name that stuck.
Creation of Carrot Cake Whoopie Pies
Carrot cake whoopie pies merge the moist, spiced allure of carrot cake with the distinctive sandwich structure of a whoopie pie. This combination likely emerged as a novel variation in the late 20th or early 21st century, as bakers and pastry chefs experimented with different flavors and fillings for whoopie pies beyond the traditional chocolate and vanilla marshmallow. Carrot cake as a flavor for whoopie pies offers a twist that appeals to those who enjoy a more subtly spiced, textured treat.
While not tied to any specific historical event or origin story, carrot cake whoopie pies epitomize modern culinary fusion, blending two distinctively American desserts into one. This dessert reflects broader trends in baking and pastry making where traditional boundaries are expanded to create new, innovative treats that appeal to a diverse range of palates.
