Soft Carrot Whoopie Pies

Grab a taste of these carrot cake whoopie pies that pack all the yummy bits of carrot cake into a fun, handy treat you can easily share. The fluffy, warmly spiced carrot cookies hug a smooth cream cheese middle that just melts away as you take each bite.

I whipped these up for my kid's birthday bash in spring, and they vanished quicker than anything else on the table. These days my family won't let me show up to any get-together from Easter through Thanksgiving without them.

Ingredients

• All purpose flour: Makes a great base that helps these cookies hold their shape
• Quick oats: Gives these treats a nice hearty feel and interesting bite
• Baking soda: Helps your cookies puff up just right and stay tender
• Cinnamon, ginger, and nutmeg: Mix together for that warm, cozy carrot cake taste
• Salt: Brings out the good stuff and cuts the sweetness
• Butter: Make sure it's soft and unsalted for the best richness
• White and brown sugars: Work together for just the right sweet taste and moisture
• Egg: Keeps everything stuck together and builds the right texture
• Vanilla extract: Makes both the cookies and filling taste better
• Finely grated carrots: Adds juiciness and that carrot cake flavor we all want
• Chopped walnuts: Throws in some crunch and nutty goodness that works great with carrots
• Cream cheese: Can't skip this for that tangy, true carrot cake frosting taste
• Powdered sugar: Makes the filling nice and sweet without any graininess

Step-by-Step Instructions

Prepare the Dry Ingredients:

Mix flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl until they're all blended together. This way every cookie will taste the same and have just the right texture all the way through.

Cream the Butter and Sugars:

Get your electric mixer going and beat the soft butter with both white and brown sugars for about 3 minutes until it looks way lighter and gets all puffy. This step puts air in there so your cookies turn out super soft.

Add Wet Ingredients:

Drop in the egg and vanilla to your butter mix and beat for a minute until everything looks smooth and a bit bigger. You want it looking even and fluffy.

Combine Wet and Dry Ingredients:

Put half your dry stuff into the butter mix and stir slowly until it's almost mixed. Then add what's left and mix on low again. Once it's mostly there, speed up a bit just until it all comes together. Don't go crazy mixing or your cookies might get tough.

Add Carrots and Nuts:

With a spatula, fold the grated carrots and chopped walnuts in gently until they're spread all through the dough. The carrots will make your cookies nice and moist while baking.

Chill the Dough:

Cover your bowl with plastic and stick it in the fridge for at least an hour. This really matters because it firms up the butter so your cookies don't spread too much and it makes them taste even better.

Bake the Cookies:

Heat your oven to 350°F and line your baking sheets with parchment or silicone mats. Scoop about 2 tablespoons of dough for each cookie onto your sheets, keeping them about 2 inches apart. Bake around 12 to 13 minutes until the edges look set and the middle isn't shiny anymore.

Cool Properly:

Let the cookies hang out on the hot pan for 3 to 5 minutes before moving them to a rack to finish cooling. This short rest helps them set up right before you move them.

Prepare the Cream Cheese Filling:

In a fresh bowl, beat together soft cream cheese, butter, salt, and vanilla for about 2 minutes until it's light and fluffy. Slowly add the powdered sugar and keep beating until everything's smooth and puffy, about 2 more minutes. Put this filling in a piping bag with a round tip or just use a plastic bag with the corner cut off.

Assemble the Whoopie Pies:

Once your cookies are totally cool, pipe plenty of filling onto the flat side of one cookie. Put another cookie on top, flat side down, and press gently so the filling spreads to the edges.

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That cream cheese filling really makes these special. I found out the trick to getting it just right is making sure both butter and cream cheese are completely soft at room temp before mixing. My grandma always said the filling should be "firm enough to keep the cookies together but soft enough to smoosh nicely when you bite in."

Make Ahead and Storage

You can easily make these carrot cake whoopie pies ahead of time. The plain cookies without filling can be baked up to 3 days early and kept in a sealed container at room temp. After you've filled them, they need to go in the fridge in a sealed container with parchment paper between layers so they don't stick together. They'll stay good in the fridge for up to 5 days, but they're really best in the first 3 days.

Variations To Try

This regular version tastes great as is, but you can change it up however you want. Try throwing in some raisins or dried cranberries for extra sweetness and chew. Want something more tropical? Mix in some shredded coconut with the cookie dough. You can swap the walnuts for pecans or just leave nuts out completely if you need to. The cream cheese filling tastes awesome with a little maple syrup added or a dash of cinnamon for something different.

Serving Suggestions

These carrot cake whoopie pies work great as a dessert for spring parties, especially around Easter time. Put them on a fancy tiered stand for brunches or tea parties. For a nice touch, add some tiny edible flowers or mint leaves around the plate. They go perfectly with coffee, tea, or milk for the kids. If you're setting up a fancy dessert table, put these next to other spring treats like lemon bars or fresh fruit.

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These carrot cake whoopie pies bring together old-fashioned flavor and modern convenience. Each bite gives you that perfect mix of spices, sweetness, and creamy goodness.

Frequently Asked Questions

→ Can I prepare these ahead of time?

Definitely! You can bake these cookies 1-2 days in advance. Keep them chilled in an airtight container, and bring them to room temperature about 20 minutes before eating for the best flavor and feel.

→ Is it possible to freeze these treats?

Yes! Freeze them for up to two months by wrapping each one separately in plastic wrap and storing them in a freezer-safe container. Let them defrost in the fridge overnight before serving.

→ What can I use instead of walnuts?

Swap out walnuts for pecans, your favorite nuts, or skip them altogether for a nut-free option. You could even throw in raisins or coconut to switch things up.

→ Why chill the dough beforehand?

Chilling stops the cookies from spreading too much during baking and lets the flavors meld together. It ensures the texture stays just right.

→ How small should I shred the carrots?

Use the fine side of your box grater or a food processor attachment for finely shredded carrots. This keeps the texture smooth and helps the carrots bake well into the cookies without being stringy.

→ Can I tweak the spice mix?

Certainly! Along with cinnamon, nutmeg, and ginger, feel free to add hints of allspice or cardamom to change up the flavor and add depth.