March 21, 2018 By Megan | Strawberry Blondie Kitchen 36 Comments

Carrot Cake Whoopie Pies

Name: Carrot Cake Whoopie Pies
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 15 servings
Ingredients: 2 cups all purpose flour; 1 1/2 cups granulated sugar; 2 teaspoons cinnamon; 1 teaspoon baking soda; 1/4 teaspoon allspice; 1/8 teaspoon ground clove; 1/4 teaspoon salt; 3 eggs; 3/4 cup buttermilk*; 1/3 cup oil; 2 teaspoons vanilla extract; 2 cups carrots, grated; 1 cup sweetened coconut flakes; 1 (8oz) can crushed pineapple, drained; 1 (8 oz) tub pineapple cream cheese (I used Philadelphia); 1/2 cup (1 stick) butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract

Carrot Cake Whoopie Pies are your favorite cake turned into a handheld whoopie pie filled with pineapple cream cheese buttercream frosting. A delicious mouthful indeed!

If you love Carrot Cake, check out these Pineapple Carrot Cake Cupcakes

Carrot cake is one of my favorite cakes and I love a delicious whoopie pie filled with all that yummy cream. So why not combine the two? and that’s just want I did in these Carrot Cake Whoopie Pies.

I’m a sucker for a good buttercream frosting but it’s typical to have a carrot cake with cream cheese frosting. So I combined the two again. I’m all about mashups today.

I wanted these Carrot Cake Whoopie Pies to be homemade so I skipped the box mix and went straight for my grandmother’s cookbook. Inside I found a recipe for carrot cake that sounded delicious and it was filled with coconut too. Bingo, I had a winner.

Now if you are short on time, you could absolutely use a box mix to make these pies. No judgement here but my grandmother’s recipe is super simple to make.

I always thought long and hard about adding raisins and I even used Google to see if I could find an answer. Life decisions are hard for me. I read something that said, “raisins only belong in a fruitcake” so my recipe does not include raisins. I also omitted the nuts my grandmother called for. Sorry!

What I was left with was a delicious carrot cake, that’s not too sweet, but gains another level of sweetness from the pineapple cream cheese buttercream frosting. The two are a match made in dessert Heaven.

I am so very happy with how these turned out and I’m even more excited to bring them to my in laws house for Easter. Everyone is sure to love them!

If you love carrot cake, these Carrot Cake Whoopie Pies will become your new favorite dessert!

6 votes

Carrot Cake Whoopie Pies

Prep 10 mins

Cook 9 mins

Total 19 mins

Author Megan | Strawberry Blondie Kitchen

Yield 15 servings

Carrot Cake Whoopie Pies are your favorite cake turned into a handheld whoopie pie filled with pineapple cream cheese buttercream frosting. A delicious mouthful indeed!

Ingredients

2 cups all purpose flour
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon allspice
1/8 teaspoon ground clove
1/4 teaspoon salt
3 eggs
3/4 cup buttermilk*
1/3 cup oil
2 teaspoons vanilla extract
2 cups carrots, grated
1 cup sweetened coconut flakes
1 (8oz) can crushed pineapple, drained

Pineapple Cream Cheese Buttercream

1 (8 oz) tub pineapple cream cheese (I used Philadelphia)
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Spray a whoopie pie pan** with cooking spray and set aside.
In a large bowl combine flour, sugar, cinnamon, baking soda, allspice, clove and salt.
In another large bowl combine eggs, buttermilk, oil and vanilla extract.
Make a well in the dry ingredients and pour in your wet ingredients. Stir until just combined
Fold in carrots, coconut flakes and pineapple.
Using a medium cookie scoop (1 1/2 tablespoons) place batter into wells of pan. Bake in oven for 8-9 minutes or until a toothpick comes out clean. Set aside to cool completely.

Pineapple Cream Cheese Buttercream

Into the bowl of your stand mixer fitted with the paddle attachment or in a large bowl, beat cream cheese and butter together, on medium speed, for 1 minute, until creamy.
Turn the mixer down to low and using 1 cup at a time, start to add your powdered sugar. Mix well in between. Add in vanilla and beat until fluffy, about another minute.

Assembly

When the whoopie pies are cooled, pipe the pineapple cream cheese buttercream onto the bottom of your whoopie pies and place on the top whoopie pie to create a sandwich.

*If you do not have buttermilk, you can quickly make some by taking 1 cup milk plus 1 tablespoon of vinegar or lemon juice (let stand for 10 minutes before using in recipe).

**If you do not have a whoopie pie pan, you can line a baking sheet with parchment paper or a Silpat and using a scoop, dollop 1 and 1/2 Tablespoons of batter onto prepared baking sheets, about 3 inches apart.

Courses Dessert

Nutrition Facts

Serving Size 15 servings

Amount Per Serving
Calories 420
% Daily Value
Total Fat 14 g		22%
	Saturated Fat 7 g	35%
Cholesterol 54 mg		18%
Sodium 209 mg		9%
Total Carbohydrates 70 g		23%
	Dietary Fiber 1 g	4%
	Sugars 53 g
Protein 4 g		8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The pineapple cream cheese buttercream is out of this World. It took me a few tries to perfect it, but oh my goodness. I highly recommend using it to frost a cake, make these Carrot Cake Whoopie Pies and anywhere else you can think to use pineapple. So good!

I’m sharing this recipe with all of you through Fantastical Food Fight. I’m a sucker for groups that focus on posting food for a festive holiday. I just love them! This month the theme was Carrot Cake and my fellow bloggers did not disappoint. Be sure to check out the their recipes below