Carrot Cake Whoopie Pies are the perfect spring dessert. These delightful little cakes are the best combination of moist, tender cake and tangy cream cheese frosting, with a hint of cinnamon and a touch of carrot flavor. They are perfect for Easter get togethers, spring picnics, or just as a fun treat for yourself! This recipe comes together easily and quickly, and adds a little bit of whimsy to a classic carrot treat.
The Classic Carrot Cake
Carrot cake is one of those classic flavors that almost everyone loves. It’s a timeless cake that never goes out of style, especially in the spring. Whether you’re looking for a dessert for an Easter brunch or just something to satisfy your sweet tooth, my sister’s Carrot Cake Whoopie Pies are the perfect choice. They’re simple to make, more playful than a classic cake, and absolutely delicious.
One of the things I love about this recipe is how easy it is to make. You don’t need any fancy equipment or complicated baking techniques. Just a few simple ingredients, a mixer, and a little bit of time, and you’ll have delicious and adorable whoopie pies in no time.
One of the key ingredients in this recipe is, of course, the carrots. They add a gentle sweetness to the cake, as well as a pop of color. Carrots are also packed with vitamins and minerals, so you can feel a little better about indulging in this dessert!
Looking for other spring recipes? Try these:
Lemon Ricotta Muffins with Vanilla Crumble
Artichoke Ravioli with Dill Bechemel
Bourbon Glazed Carrot Ravioli with Citrus Brown Butter Sauce
Shrimp Scampi with Asparagus Noodles
Another key element for these whoopie pies is the cream cheese frosting. It’s creamy, a little tangy, and the perfect complement to the carrot cake. The addition of marshmallow fluff creates the classic whoopie pie filling texture that you’d expect, but with a cream cheese twist. The combination of the frosting and the cake creates a perfect balance of flavors and textures you want in a dessert.
Carrots – the Quintessential Springtime Ingredient
Carrots have long been associated with Easter and springtime, and there are a few theories for why this may be. One theory is that carrots were a common cold weather crop that became available during the spring season, making them a natural choice for Easter celebrations.
Another theory is that the tradition of the Easter Bunny may have led to the association of carrots with Easter. As the ground thaws and the weather warms, new life begins to emerge from the earth, including fresh crops of carrots. In some cultures, carrots are even used in traditional Easter dishes. In Sweden, for example, pickled carrots are a common addition to the Easter smorgasbord.
Preparing the Carrot Cake Whoopie Pies
Making whoopie pies is a straightforward process, but there are a few key steps to follow to ensure the best possible results. Here’s a breakdown of the steps for making Carrot Cake Whoopie Pies:
- Preheat your oven and prepare your baking sheets. Preheat your oven to 350°F and line your baking sheets with parchment paper or spray with nonstick cooking spray.
- Make the cake batter. In a medium bowl, whisk together the dry ingredients. In a separate large bowl, beat together the wet ingredients until creamy. Gradually mix in the dry ingredients until the batter is smooth and well combined. Mix in the grated carrots.
- Drop the batter onto the prepared baking sheets. Using a spoon or a cookie scoop, drop tablespoons of batter onto the baking sheets, spacing them about 2 inches apart.
- Bake the cakes: Bake the cakes for 9-10 minutes, or until they are set and lightly golden brown around the edges. Let the cakes cool completely before assembling.
- Make the cream cheese frosting: In a large bowl, beat together the cream cheese, butter, and extracts until smooth and creamy. Gradually add in first the powdered sugar, and then the marshmallow fluff, beating until the frosting is smooth and fluffy.
- Assemble the whoopie pies. Once the cakes have cooled, spread or pipe a generous dollop of cream cheese frosting onto the flat side of one cake, then top with another cake to create a sandwich. Press gently to adhere the cakes together.
- Store and enjoy! Store the whoopie pies in an airtight container in the refrigerator for up to three days. Serve and enjoy as a delicious dessert or snack.
You can also sprinkle some chopped nuts or raisins on top of the frosting for some added texture and flavor, if you prefer them in your carrot cake.
One of the great things about these whoopie pies is that they can be stored in an airtight container in the refrigerator for a few days. This makes them a great make-ahead dessert for parties or gatherings. You can also freeze them for longer storage.
Alternate Filling Recipe
The filling for these whoopie pies comes out very soft. If you prefer a stiffer filling, you can use this alternate recipe that omits the marshmallow fluff:
-8 oz. cream cheese
-6 tbsp salted butter
-2 tsp vanilla extract
-1/8 tsp almond extract
-2 1/2 cup powdered sugar
-pinch of salt
Whether you’re celebrating Easter or simply enjoying the arrival of spring, incorporating carrots into your meals and desserts is a delicious and fitting way to pay homage to the season. So why not try making these Carrot Cake Whoopie Pies for your next Easter gathering or springtime celebration? They’re sure to be a hit with everyone!
I hope you love these Carrot Cake Whoopie Pies as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Carrot Cake Whoopie Pies
Equipment
- Hand Mixer or Stand Mixer
Ingredients
Carrot Cake
- 4 tbsp salted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- ¼ cup greek yogurt
- 3 tsp vanilla extract
- 2 tsp milk
- 2 cups flour
- ¼ tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- 1 ½ cups shredded carrots
Cream Cheese Icing Filling
- 6 oz cream cheese
- 6 tbsp salted butter, softened
- 2 tsp vanilla extract
- ⅛ tsp almond extract
- 2 cups powdered sugar
- 2 cups marshmallow fluff
Instructions
- Using a hand mixer or stand mixer, thoroughly combine the butter and brown sugar in a large bowl.
- Beat the eggs, one at a time, into the sugar-butter mixture until combined.Stir the greek yogurt, vanilla extract, and milk into the wet ingredients.
- In a separate bowl, whisk together the flour, kosher salt, baking powder, baking soda, cinnamon, ground ginger, and nutmeg.
- Stir the dry ingredients into the wet ingredients, ¼ cup at a time, until combined.
- Stir the shredded carrots into the batter.
- Preheat the oven to 350°F.
- Spray two baking sheets with non-stick cooking spray. Scoop the batter onto the baking sheets, 2 tablespoons at a time, spacing each scoop 2-3 inches apart.
- Bake the cakes for 9-10 minutes total, rotating the baking sheets halfway through.
- Allow the cakes to cool for 5 minutes on the baking sheets, then remove to a tray to fully cool.
- While the cakes cool, prepare the icing:Using a hand mixer or stand mixer, beat together the cream cheese, softened butter, vanilla extract, and almond extract in a medium bowl.Next, stir the powdered sugar into the icing. Finally, whip the marshmallow fluff into the icing until combined. Chill the cream cheese icing in the refrigerator for 30 minutes before filling the whoopie pies.
- Lastly, assemble the whoopie pies:Place the cream cheese filling into a large zip top bag or pastry bag. Snip off a small corner of the plastic bag. You can also just spoon the filling onto the cakes.Pipe or spoon 2-3 tablespoons of filling onto the flat side of one of the cakes. Top with another cake, facing the flat side onto the filling. Repeat with the remaining cakes.
- Serve and enjoy.
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