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


  1. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment.
  2. In a medium bowl, mix together the flour, cinnamon, ginger, salt, baking powder, baking soda and nutmeg. Combine thoroughly!
  3. Using a stand mixer, beat your butter and sugars together until they are light and fluffy.
  4. Add the eggs one at a time, followed by the vanilla. Blend until well incorporated.
  5. Add the dry ingredients mixture and mix well.
  6. Fold in the carrots, oats, dates and pecans.
  7. Use an ice cream scoop to spoon the batter onto the baking sheets, 2 per row to allow for spreading.
  8. Bake for 10 to 12 minutes.
  9. While the cookies bake, mix the icing ingredients in a stand mixer. Set aside.
  10. 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?