Skip to Content
Menu

Carrot Cake Whoopie Pies

Bree Hester
Updated Nov 27, 2012
  • Pin
Maple-cream cheese filling is sandwiched between two carrot cake cookies for a moist and delicious treat that will make you whoop with joy!

Carrot Cake Whoopie Pies

  • Prep Time 1 hr 15 min
  • Total 1 hr 45 min
  • Servings 15
  • Ingredients 21
  • Pin

Ingredients

Cookies

  • 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

Maple-Cream Cheese Filling

  • 1 cup butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup real maple syrup
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Garnish

  • 1/2 cup finely chopped pecans or shredded coconut
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section