Carrot Cake Whoopie Pies with a Pineapple Coconut Cream Cheese Filling

Whoopie pies are a classic American dessert. Is it a pie? Is it a cookie? Is it a sandwich? I say, it’s all of the above. This version is a take on carrot cake in a cookie form, filled with a pineapple-cream cheese filling. O.M.G. So good!

I have lost count as to how many chocolate whoopie pie recipes (with a marshmallow creme filling) I’ve saved, and have yet to make.

Recently, I saw a Carrot Cake Cookie recipe, and then a light bulb went off. I love carrot cake, and it’s been a long time since I’ve made one. Could I make a Carrot Cake Whoopie Pie?  Of course, I did an internet search, and I’m not the only one who thought of them.  That didn’t stop me, though. My mind was made up.  Don’t hiss at me, by my admission that I especially love carrot cake that has raisins and pineapple, and coconut. If  you don’t like any of those ingredients- feel free to leave them out.

How could I incorporate all of my favorite cake ingredients into a whoopie pie?  I decided to add oatmeal, to the batter, for a little extra texture (I’m not fond of really “cakey” whoopie pies).  I debated on adding walnuts or pecans, and I decided to leave them out– though, they aren’t a bad idea.

I’m a self-admitted “Kitchen Gadget Queen”, so I have a Norpro Muffin Top Pan.  These are perfect for baking muffins, if prefer to eat just the top of a muffin  These also double as “Whoopie Pie” pans.  You don’t have to use this pan, and can use a parchment lined baking sheet– or a silicone baking mat.

The aroma of these cookies had notes of cinnamon, vanilla and spice.  They’re lightly browned around the edges, and soft in the middle.   While they cooled, I began to consider what kind of filling I wanted.

I began to think…I had some leftover buttercream frosting, from the
Coconut Cake Recipe that I recently made.  I also had leftover toasted
coconut.  I have a few jars of my homemade pineapple jam, and that became the filling/frosting.

Of course, you can stick with a plain cream cheese filling (it’s on the recipe card at the end of this post).  All I had to do was fill one cookie with frosting, and top it with another.

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Carrot Cake Oatmeal Whoopie Pies, With Pineapple Cream Cheese filling

Whoopie pies are a classic American dessert. Is it a pie? Is it a cookie? Is it a sandwich? I say, it’s all of the above. This version is a take on carrot cake in a cookie form, filled with a pineapple-cream cheese filling. O.M.G. So good!

Prep Time45 minutes mins

Cook Time15 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: Carrot Cake Whoopie Pies, Whoopie Pies

Servings: 8

Calories: 632kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

For the whoopies pies:

• 1-1/2 cups brown sugar
• 1/2 cup white sugar
• 1-1/2 sticks unsalted butter room temperature (3/4 cup)
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 2-1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp coarse salt or 1/2 tsp table salt
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 2 cups quick cooking oats
• 1-1/2 cups grated carrots about 2 carrots**
• 1-1/4 cups golden raisins optional

For the filling:

• 3 cups confectioners’ sugar
• 1/2 stick unsalted butter softened
• 4 oz. cream cheese
• 1 teaspoon pure vanilla extract
• 3 Tablespoons pineapple jam optional
• 1/4 cup sweetened coconut toasted at 325F for about 10 minutes and cooled (optional)

Instructions

• Preheat the oven to 350F. Line two baking sheets with parchment paper or a Silpat baking mat. (I used a Norpro Muffin Top baking pan, but this isn’t mandatory.)
• In the bowl of a stand mixer, with the paddle attachment (or a hand held mixer), combine the sugars and butter. Beat until fluffy–about 3 to 4 minutes.
• Add the vanilla and eggs, and beat until well combined.
• In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and whisk together. Slowly add the flour mixture to the butter mixture; mix on low speed until just combined.
• Stir in the oats, carrots and raisins with a spatula.
• Using a medium ice cream scoop, scoop dough onto the prepared sheets, leaving at least 2 inches between cookies. Gently press the cookies until flat. Bake between 12-15 minutes, turning halfway through to ensure even baking. They should be lightly golden brown around the edges.
• NOTE: These make 8 HUGE whoopie pies, so user a smaller scoop to make smaller whoopie pies. Reduce the baking time between 10-12 minutes each.
• Transfer to a wire rack to cool completely.
• To make the frosting:
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
• Add cream cheese and beat until well combined.
• Add confectioners’ sugar and vanilla, beat just until smooth. Add the pineapple jam (if using). NOTE: Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
• To assemble the whoopie pies, turn one cookie with the baked bottom facing up. Scoop some filling, and gently press another cookie on top. Wrap in plastic wrap.
• Keep whoopie pies refrigerated, and bring to room temperature about 30 minutes before eating. Stores for up to 5 days, refrigerated.

Notes

You could leave out the grated carrots and these would simply become Oatmeal Whoopie Pies

Nutrition

Calories: 632kcal | Carbohydrates: 108g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 392mg | Potassium: 283mg | Fiber: 3g | Sugar: 78g | Vitamin A: 1955IU | Vitamin C: 1.2mg | Calcium: 85mg | Iron: 2.3mg

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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