These. These are so good. It’s carrot cake meets whoopie pie meets oatmeal cream pie. A crazy combination that I never knew I was missing. You guys are gonna love these! (Btw, I could eat the cream cheese filling by the fistful #dontjudgeme)

Carrot Cake Whoopie Pies         Printer-Friendly Recipe

From: Spoonful of Sugar (Cream Cheese Filling from Martha Stewart)
Makes: About 10 Whoopie Pies

Ingredients

Carrot Cake

8 Tablespoons butter, softened or room-temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
Pinch of cloves
1 1/4 cup oats
1 cup shredded carrots

Cream Cheese Filling

8 oz. cream cheese, softened
8 tablespoons butter, room-temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla

Directions

Carrot Cake

Preheat oven to 350 degrees (wait to do this if you are chilling the dough in the fridge; that step will take 1 hour) and line to baking sheets with nonstick baking liner.

In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar for 3-4 minutes. Now add the eggs, one at a time, until combined. Mix in the vanilla.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. With the mixer on low, add the dry ingredients and mix until combined. Add the oats and carrots, mix until just combined. Pop the bowl in the fridge for one hour or in the freezer for 15 minutes (this step helps prevent the whoopie pies from spreading too much while baking).

When the dough is chilled, use a cookie scoop to scoop the dough onto the prepared baking sheets. You should end up with around 20 scoops of dough. Bake in preheated oven for 10-12 minutes until the carrot cake pies have puffed up and are set. Remove from oven and cool on baking sheets for a few minutes before removing to cool completely on a wire cooling rack.

Cream Cheese filling

Add the cream cheese and butter to a bowl and use a hand mixer to cream them together for about 3 minutes. Slowly mix in the powdered sugar, a little at a time, until fluffy. Mix in the vanilla. Place filling in a pastry bag.

Turn over half of the carrot cake pies, so that the flat side is facing up. Pipe cream cheese filling onto each disk. Top with a bare disk to form your whoopie pies. Store leftovers in the fridge. Enjoy!

Cream together the butter and sugars for about 3 minutes with a mixer on medium-speed.

Add the eggs, one at a time. Mixing well after each addition. Then add in the vanilla.

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

The official whisker of our kitchen.

With the mixer on low, slowly add the dry ingredients to the mixer.

After the dry ingredients are incorporated, add the carrots and oatmeal.

Mix until just combined.

Pop in the fridge for an hour or 15 minutes in the freezer.

Scoop the chilled dough onto lined baking sheets.

Bake at 350 degrees for 10-12 minutes. Remove from oven and cool for a few minutes on the pans, then remove to cool completely on wire cooling racks.

Prepare the filling by creaming together the butter and cream cheese until fluffy, about 3 minutes.

Slowly mix in the powdered sugar until smooth.

Add the vanilla and mix until combined.

Put the filling in a pastry bag and pipe onto half of the overturned, cooled cookies. Place a plain cookie on top to form your whoopie pies.