Instructions

1. Preheat oven to 350 degrees F.  Spray a whoopie pie pan** with cooking spray and set aside.
2. In a large bowl combine flour, sugar, cinnamon, baking soda, allspice, clove and salt.
3. In another large bowl combine eggs, buttermilk, oil and vanilla extract.  
4. Make a well in the dry ingredients and pour in your wet ingredients.  Stir until just combined
5. Fold in carrots, coconut flakes and pineapple.  
6. 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

1. 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.
2. 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

1. 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.