Get ready to experience a mind-blowing fusion of two beloved desserts that will make your taste buds dance with joy! These Carrot Cake Cheesecake Whoopie Pies are not just a treat – they're a culinary adventure that combines the warm, spicy comfort of classic carrot cake with the creamy decadence of cheesecake, all wrapped up in a portable, irresistible package. Whether you're looking to impress your friends, treat yourself to something special, or simply elevate your dessert game, these whoopie pies are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 whoopie pies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup grated carrots
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined.
- In a separate large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and egg. Mix thoroughly until smooth and well incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined.
- Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Using a cookie scoop or tablespoon, drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers spring back when touched.
- Remove from oven and let cool completely on wire racks.
- For the cream cheese filling, beat softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
- Once the carrot cake cookies are completely cooled, spread or pipe the cream cheese filling on the flat side of half the cookies.
- Sandwich the filled cookies with the remaining unfilled cookies, creating whoopie pies.
- Optional: Dust with additional powdered sugar or roll edges in chopped nuts for extra decoration.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
Tips
- Grate your carrots fresh: Pre-packaged shredded carrots can be too dry. Freshly grated carrots provide moisture and better flavor.
- Don't overmix the batter: Mix until ingredients are just combined to keep the whoopie pies light and tender.
- Use room temperature ingredients: This helps create a smoother, more consistent batter and ensures better mixing.
- Chill the cream cheese filling: If it seems too soft, refrigerate for 15-20 minutes before assembling to make spreading easier.
- Use a cookie scoop for uniform sizes: This ensures even baking and perfectly matched whoopie pie halves.
- Cool completely before filling: Warm cookies will melt the cream cheese filling, so patience is key!
- Store carefully: These are best enjoyed within 1-2 days and should be refrigerated due to the cream cheese filling.
- Get creative with add-ins: Try folding in some chopped nuts or raisins to the carrot cake batter for extra texture and flavor.Pro Tip: For the most impressive presentation, pipe the cream cheese filling instead of spreading it for a more professional look!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 25mg
