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Carrot Cake Whoopie Pies with a Pineapple Coconut Cream Cheese Filling
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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!
Course Dessert
Cuisine American
Keyword Carrot Cake Whoopie Pies, Whoopie Pies
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
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