Happy Friday Everyone. I love whoopie pies! They are easy and fun to make. Making whoopie pies is great way to get the family off the couch and get them involve this weekend.

These are two moist and delicious cookies,lightly press together with a generous amount of creamy cream cheese frosting. If you like you can add in the frosting 1 1/2 t. orange zest. You can add your favorite nuts, yellow or black raisins, and sweetened coconut. These little cakes are good on the first day there made, but if you’re not planning to assemble them right away, place them inside of an airtight container in the refrigerator, until you’re ready.

Yield: 30 little cakes Recipe can be half

2 cups flour                                      2 large eggs

1 1/2 t. baking soda                          1 t. vanilla

1 t. baking powder                            2 medium carrots, grated (2 cups)

1 t. cinnamon                                   1 cup raisins or your favorite nuts

1 t. ginger                                        1/2 cup shredded coconut

1/2 t. fresh nutmeg                           1 Batch of Cream Cheese Frosting

1/2 t. salt

1/2 cup (1 stick) butter, softened not margarine

1/2 cup light brown sugar and 1/2 cup white sugar


1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

2. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt onto a sheet of waxed paper.

3. Beat together both sugars and butter until light and creamy, about 3-5 minutes. Scrape down the sides of the bowl with a rubber spatula, then add eggs and the vanilla and beat until combined.

creaming butter & sugar (1)

4. Mix in the flour mixture just until combined, then add the carrots, raisins, and coconut, (if using.) Chill the batter in the refrigerator for at least 1 hour.

carrot whoopie

5. Using a small ice cream scoop or 2 Tablespoon cookie scoop, drop batter onto prepared baking sheet and repeat, spacing them 2 inches apart. ( I actually did 4 x 3= 12 cookies on one sheet pan).

carrot whoopie pie


6. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a wire cooling rack.


Cream Cheese Frosting

4 oz. cream cheese

4 T. butter, softened

3 3/4 cup confectioners’ sugar

1 t. vanilla

1. Combine the cream cheese and butter on medium speed until light and creamy. Turn the mixer on low-speed, add the sugar one cup at a time, scraping down the sides of the bowl, until combined. Add vanilla and increase to medium speed and beat until creamy and smooth, about 4 minutes.

Assembling: Turn one cookie upside down, add a dollop of icing on the flat side, place the other cookie right side up and lightly press them together. If you prefer you can use a pastry bag with a star tip or round tip.  HAPPY BAKING.