Carrot Cake Whoopie Pies - just in time for Easter. This classic American whoopie pie tastes SO GOOD! That carroty taste with a cream cheese layer in the middle, umm! heavenly just as my Carrot Cake with Cream Cheese Frosting Recipe
Carrot Cake Whoopie Pies with Cream Cheese filling
I know I am late but this year, Easter is pretty early. Just a few days back it was St. Patrick's Day and I was busy making all Green Recipes. And, now I am all about colors. After all, Easter is a festival of colors. You can see that in these Colorful Easter Crinkle cookies and colorful Easter deviled Eggs.
As we are all quite upset with the present situation and we are pretty unsure of what is going to happen until Easter. But, no matter what happens, life has to move on. And, therefore, we are definitely going to celebrate Easter. Maybe no Outdoor Easter Egg-hunt this year. But we can always do that indoors. Maybe we won't have guests visiting from far away places, but we have our family members with us. And, that is no less than a blessing.
After I made Carrot Cake Cookies with cream cheese frosting yesterday, I thought, why not take this recipe a notch higher and make something that all Americans love. Whoopie Pies! I know we have tasted this in peanut butter or chocolate. But, I promise you that this Carrot Cake Whoopie pie tastes awesome.
And, the best part is that I didn't have to apply much brain. It was just simply baking the carrot cake cookies like I did yesterday and then preparing them up to become whoopie pies.
To convert them into whoopie pies, I had already prepared a cream cheese, pineapple, and sugar mixture. I turned my cookie upside down (of course when they were cool enough) and then used a piping bag to apply a generous amount of cream cheese over it. And, the next moment I placed another carrot cake cookie over the cream. And it was done. How hard can it be?
We are always thinking by the name of a recipe that this sounds hard. This sounds complicated. But the reality is they are as easy as a child's play. Anybody in the world can make this Carrot Cake Whoopie Pie.
In fact, honestly, before I ever made this whoopie pie, this was sort of a big name for me. I used to think that I could never make such a complicated recipe. The funny part is that I never checked its recipe. Now, that I have made it all by myself, I feel laughing at myself for building it up in my head for such a long time.
How does these Carrot Cake Whoopie Pies Taste?
Honestly, they taste awesome with a capital A. Gosh! I wish I had words to describe its taste. The carroty crunchy cookie with a sweet and sour cream cheese frosting flavored with delicious juicy pineapple tastes amazing. You won't forget this easily!
Now, Let's take a quick look at the Printable Recipe for this Carrot Cake Whoopie Pie
Carrot Cake Whoopie Pies
- 1 Cup Unsalted Butter softened at room temperature
- 1 Cup Brown Sugar
- 2 large eggs
- 2 Cup all-purpose flour
- ½ Cup Grated Carrots
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- 1 Tablespoon Sweetened Condensed Milk
- 1 Tablespoon Vanilla Essence
- ½ Brick Cream Cheese softened at room temperature
- ¼ Cup Pineapple juice
- ½ Cup Granulated sugar
- Preheat your microwave oven to 350F and grease a 9x11 baking tray with cooking spray. Line it with parchment paper for easy cleanup.
- Cream unsalted butter and sugar with a hand mixer or stand mixer until light and fluffy. Add eggs and vanilla essence, condensed milk and mix well.
- Add sifted flour, baking soda, baking powder, ground nutmeg, ground cinnamon into the mix and fold it lightly into the batter. Add grated carrots, chocolate chips and mix well.
- Bake your cookies in a preheated oven at 350F for 10-12 minutes or until they turn brown from the sides.
- In a separate bowl mix cream cheese, pineapple juice, and granulated sugar until creamy and light.
- Let the cookie cool down at room temperature. Turn the cookie upside down and apply the cream cheese frosting on the back end of the cookie. Place another cookie right on top of the frosting. And you are done