Amish Carrot Cake Whoopie Pies with Cream Cheese Frosting
marilynpeight
30 minutes
7 minutes
Dessert
Amish
2.5 dozen
Equipment
- Cookie sheets (use parchment for easy removal)
- Mixing bowl or stand mixer bowl
- Measuring cups and spoons
- Small to medium ice cream scoop or teaspoon for portioning
Ingredients
- 4 large eggs *see note
- 2 cups granulated sugar
- 1 cup vegetable oil or olive oil olive oil yields a softer texture
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 1/4 cups all-purpose flour *see note
- 3 cups finely grated raw carrots
- Cream cheese frosting (homemade)
You may need a double batch depending on how thick you like the filling.
Instructions
Preheat oven to 350°F
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In a large bowl whisk together the eggs, granulated sugar, and oil until smooth. Stir in the cinnamon, ground ginger, nutmeg, salt, baking soda, baking powder, and vanilla. Add the flour and mix just until combined; do not overmix. Fold in the grated carrots.
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Use a teaspoon or a small to medium cookie scoop to drop rounded portions of batter onto parchment-lined cookie sheets. Leave a few inches between each so they have room to spread slightly while baking.
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Bake in the preheated oven for about 10–12 minutes, or until the centers are set and spring back lightly to the touch. Allow the cookies to cool completely. Spread cream cheese frosting on the bottom side of one cookie (bottoms up), then sandwich with a second cookie (bottoms down). Repeat until all whoopie pies are filled, then serve.
Notes
If your eggs are small, you may need to add one more egg or use slightly less flour. The recipe author typically uses large farm-fresh eggs, which can be larger than standard store-bought eggs.
Add flour sparingly so the batter remains a cross between cake batter and thicker cookie dough. The batter should hold its shape when scooped. If cookies spread too much during baking, gradually add more flour; if the batter becomes too dry, add a little more oil or a splash of milk. Remember the carrots will release moisture as they bake, which affects consistency.
Step-by-step photos were provided originally to illustrate the process.
Amish, carrot cake, whoopie pies, cream cheese frosting, from scratch
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Equipment needed for these Carrot Cake Whoopie Pies:
- Baking sheets or cookie sheets — use parchment for easy removal and cleanup.
- Mixing bowl or stand mixer bowl for combining ingredients.
- Measuring cups and spoons to ensure accurate measurements; stainless steel measuring cups are recommended for consistency.
- Ice cream scoop (small to medium) or a teaspoon to portion batter evenly.
Ingredients at a glance: granulated sugar, all-purpose flour, eggs, baking powder, baking soda, vanilla extract, finely grated carrots, oil (vegetable or olive), ground nutmeg, ground ginger, salt, and cinnamon.
Frosting options: Cream cheese frosting complements the carrot cake flavors best and is recommended for these whoopie pies. If you prefer, a vanilla whoopie pie frosting or a classic buttercream will also work. Frosting can be prepared a day or two in advance and refrigerated; bring it to room temperature before filling the whoopie pies for easier spreading.
Step 1: Whisk eggs, sugar and oil together. Stir in spices, baking soda, baking powder and vanilla. Add flour and mix just until combined. Fold in the shredded carrots.
Add-ins: Chopped walnuts can be stirred into the batter for crunch and nutty flavor. Pineapple adds moisture and can upset the wet/dry balance unless you adjust other ingredients, so only add pineapple if you are willing to modify the recipe accordingly.
Step 2: Portion batter on parchment-lined cookie sheets with a spoon or small scoop, spacing them a few inches apart so they can spread slightly.
If cookies spread too much: If the batter is thin and cookies spread excessively, add flour a tablespoon at a time until the batter holds shape. Avoid adding too much flour, which can make the finished whoopie pies dry.
Step 3: Bake 10–12 minutes until centers are set and spring back lightly. Cool completely, fill with cream cheese frosting on the underside of one cookie, and sandwich with another cookie. Repeat until all are filled.
Storage: Because these are filled with cream cheese frosting, refrigerate the whoopie pies. They will keep for up to one week in the refrigerator and can be frozen for up to three months. Wrap each whoopie pie in plastic wrap before storing to maintain freshness and make them easier to handle when serving.
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