OK, so these Carrot Cake Whoopie Pies aren’t really health food, but they are a good way to sneak some more nutritious ingredients like carrots, oats, dates and nuts past your kids and into what is usually a chocolate dessert. Watch The Domestic Geek show us how to make this tasty Easter treat.
Carrot Cake Cookies
– 1 3/4 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1 teaspoon salt
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground nutmeg
– 1 cup unsalted butter, softened
– 3/4 cup light brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla
– 2 cups finely grated carrots
– 1/2 cup rolled oats
– 1/2 cup dates, finely chopped
– 1/2 cup pecans
Cream Cheese Icing
– 1/4 cup cream cheese, softened
– 1/4 cup unsalted butter
– 1 1/2 cups icing sugar
– 2 tablespoons maple syrup
- Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment.
- In a medium bowl, mix together the flour, cinnamon, ginger, salt, baking powder, baking soda and nutmeg. Combine thoroughly!
- Using a stand mixer, beat your butter and sugars together until they are light and fluffy.
- Add the eggs one at a time, followed by the vanilla. Blend until well incorporated.
- Add the dry ingredients mixture and mix well.
- Fold in the carrots, oats, dates and pecans.
- Use an ice cream scoop to spoon the batter onto the baking sheets, 2 per row to allow for spreading.
- Bake for 10 to 12 minutes.
- While the cookies bake, mix the icing ingredients in a stand mixer. Set aside.
- Allow your cookies to cool completely, otherwise they will melt the icing. Once they have cooled, place a teaspoon or two of icing on the underside of one cook and sandwich it with another one. Repeat until you run out of cookies.
Fantastic! I usually think of whoopie pies as a fall or winter dessert, but this updated recipe makes them perfect for spring. What do you think? Will you try this carrot cake version?