Carrot Cake Whoopie Pies Recipe

Carrot Cake Whoopie Pies Recipe

Carrot Cake Whoopie Pies Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 45 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 24 "pies"
  • Easy to eat cookie with all your favorite carrot cake flavors...cinnamon, nutmeg and gooey cream cheese icing!



  • 1 1/2 cup old-fashioned oats
  • 2 cup all-purpose flour
  • 1/2 tsp Ground Nutmeg
  • 2 eggs
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup shredded carrots
  • 1 cup butter OR margarine, softened
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 2 cup powdered sugar
  • 1/2 cup sugar
  • 1 tsp Pure Vanilla Extract

Lemon Cream Cheese Filling

  • Pinch salt
  • 1/4 cup butter OR margarine, softened
  • 1 tsp freshly grated lemon peel
  • 1 to 2 tbsp lemon juice OR milk
  • 3 oz cream cheese, softened


  1. Preheat oven to 350°F.
  2. Pour oats into a food processor or blender and grind until they have a smooth texture.   Whisk together the oats, flour, cinnamon, nutmeg, baking soda and salt in a large bowl.
  3. Beat butter, brown sugar, sugar and vanilla in a large mixer bowl until creamy.  Add the eggs and beat well.  Gradually add the flour mixture until just blended.  Add carrots and mix just until combined; dough will be sticky.
  4. Drop 1-inch balls of dough onto greased or parchment lined baking sheets.  Bake for 12 to 15 minutes until cookies are set and just browning around the edges.  Cool 5 minutes on baking sheets before removing cookies to wire rack to cool completely.
  5. Beat all filling ingredients with electric mixer in large bowl, adding enough lemon juice to make a creamy consistency.  Spread filling over bottom of one cookie and then press another cookie, bottom-side down into filling.  Refrigerate cookies if not serving immediately.
View All Recipes