Carrot Cake Whoopie Pies

Carrot cake whoopie pies are a delicious dessert idea for Easter! Learn how to make these soft and cakey cookies filled with cream cheese frosting.

When I was young I always loved going to my grandparents house for dinner. My grandmother was really good at cooking salmon, and her side items were on point.

There was one thing that she always made – pretty much every time – that could’ve gone terrible wrong. Especially with young grandchildren. And especially back in the day before we knew you didn’t boil veggies to mush.

Cooked carrots.

The thing is . . . we always loved my grandmother’s cooked carrots! And now that I’m older, I realize why. The smart lady coated them with lots of butter and then a little bit of spice (probably Johnny’s Seasoning Salt).

The carrots were a vehicle for the seasoned butter. What a great way to get kids to eat their vegetables!

It turns out that I found another way to deliver “disguised carrots” in a dish, and this time they are under cover in an Easter dessert: carrot cake whoopie pies.

And while I realize this is completely a dessert and not my grandmother’s side item, the fact is – they are similar. Both dishes include large helpings of carrots and taste delicious.

These whoopie pies have a bright, spiced flavor from the brown sugar, cinnamon, nutmeg, and vanilla. And sandwiched in between? Cream cheese frosting!

You’re going to love them, I promise!

Tips for Making Whoopie Pies

Before we get into making the whoopies, I want to give you some tips for success. If you don’t need them, just scroll down to the recipe.

Use a Liner or Whoopie Pie Pan

Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to aid in even baking. You can also use a whoopie pie pan, meant just for this type of recipe.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is often the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.

Don’t Overmix Batter

Mix the batter until the ingredients are just combined – you’re looking for right when all the dry ingredients are mixed into the wet and disappear. Overmixing can result in dense and tough cookies.

Use a Cookie Scoop

Use a cookie scoop or large spoon to drop uniform scoops of batter onto the baking sheet. This will help ensure even-sized cookies, and that your whoopie pies look more even.

Leave Space

Leave enough space between each cookie to allow for spreading. Generally, around 2 inches apart on the baking sheet should be sufficient.

Watch as They Bake

Keep an eye on the cookies as they bake. They should be slightly puffed and spring back when gently touched. You don’t want to overbake, or the whoopies will get dry.

Pay Attention to Filling Consistency

The filling should be smooth and creamy, not too runny or too stiff. You can adjust the consistency by adding more powdered sugar or liquid as needed. Wait until the cookies are cool so it doesn’t melt right off.

Let the Flavors Meld

Whoopie pies with creamy fillings tend to taste better after the flavors have melded together. You can store them in the refrigerator for a few hours or overnight before serving.

Now that you know all the secrets of success, are you ready for the recipe? Here’s what ingredients you’re going to need:

Cookies

• 1 cup salted butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla
• 3 tsp cinnamon (you can also add nutmeg and cloves for some extra hints of warm flavor)
• 1 tsp baking powder
• 3 cups all-purpose flour
• 2 large carrots, shredded (approx. 2 cups)

Filling

• 1 cup salted butter
• 3 cups powdered sugar
• 1 tsp vanilla
• 1-2 T milk (optional)

Things to Remember

• The cookie batter should be creamy and slightly sticky. It should easily drop from a spoon but not be too runny. If the batter is too too thick, your cookies might be dry; if it’s too thin, they may spread too much.Pair up cookies that are similar in size and shape to make the prettiest sandwiches.
• It is important to let the cookies cool completely before frosting them. If the cookies are still warm, it will melt the butter in the frosting and cause it to become too runny to keep the sandwich together.
• Don’t overfill the whoopie pies, as this can make them messy to eat. A couple of tablespoons of filling should be sufficient for each cookie.
• Store the assembled whoopie pies in an airtight container to prevent them from drying out and to maintain their freshness. They can stay refrigerated for up to ten days, and can be frozen for up to two months.

Some folks have suggested adding sprinkles to the sides of the cream like we did with our Halloween whoopie pies and Christmas whoopie pies. I think that would be a fun idea to use a holiday mix!

Get the printable recipe for this dessert below.

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If you loved these carrot whoopie pies, let me know in the comments. I’d also love for you to check out these other recipes:

Carrot Cake • Carrot Cake Cookies • Carrot Rice Krispie Treats • Cheesecake Eggs • Creme Egg Brownies • Easter Bark • Easter Cupcakes • Easter M&M Cookies • Italian Easter Cookies • Lemon Blueberry Thumbprint Cookies • Lemon Cookie Bars • Lemon Cookies with Glaze • Lemon Cream Cheese Cookies • Lemon Meringues • Lemon Poppy Seed Loaf • Lemon Shortbread Cookies • Mini Egg Cupcakes • Oreo Dirt Pudding