Can I make carrot cake whoopie pies ahead of time?

Yes, you can! The assembled carrot cake whoopie pies can be stored in an airtight container in the refrigerator for up to 3-4 days. The cookies can also be baked ahead of time and frozen without frosting for up to 1 month. Thaw before frosting.

What's the best way to grate carrots for whoopie pies?

For the best texture, use finely grated carrots. You can use the fine side of a box grater or a food processor with a grating attachment. Avoid pre-shredded carrots, as they can be drier.

My whoopie pie batter is too thick/thin. What should I do?

If your batter seems too thick, you can add a tiny bit more buttermilk, 1 teaspoon at a time, until it reaches a thick but scoopable consistency. If it's too thin, ensure your butter and sugars were properly creamed and your measurements are accurate. A slightly thinner batter might spread more, resulting in flatter whoopie pies.

Can I freeze carrot cake whoopie pies?

While you can freeze the unfrosted cookie halves, freezing assembled carrot cake whoopie pies with cream cheese frosting is generally not recommended as the texture of the frosting can change upon thawing, becoming watery or grainy.

Carrot Cake Whoopie Pies: 12 Steps to Your New Favorite

Name: Irresistible Carrot Cake Whoopie Pies with Cream Cheese Frosting
Prep time: 40 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 1/2 cups finely grated carrots (about 3 medium carrots); 1/2 cup chopped pecans or walnuts (optional); 8 ounces full-fat cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 3-4 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 1-2 tablespoons milk or cream (if needed for consistency)

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups finely grated carrots (about 3 medium carrots)
1/2 cup chopped pecans or walnuts (optional)
8 ounces full-fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3–4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1–2 tablespoons milk or cream (if needed for consistency)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
Step 4: Beat in the egg and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Fold in the grated carrots and chopped nuts (if using) until evenly distributed. Do not overmix.
Step 7: Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each. The cookies will spread.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden and the centers spring back when gently touched.
Step 9: Let the whoopie pie halves cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: While the cookies cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Step 11: Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition. Add vanilla extract. If the frosting is too thick, add milk or cream 1 tablespoon at a time until desired consistency.
Step 12: Once the whoopie pie halves are completely cool, spread a generous amount of cream cheese frosting on the flat side of one cookie and top with another cookie, gently pressing to form a sandwich.
Step 13: Repeat with the remaining cookies and frosting. Store carrot cake whoopie pies in an airtight container in the refrigerator.

Notes

For best results, ensure all dairy ingredients (butter, cream cheese, buttermilk) are at room temperature. This helps create a smooth batter and creamy frosting. If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes.

Prep Time: 40 minutes
Cook Time: 12 minutes
Category: Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 320 kcal
Sugar: 30 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 45 mg

Keywords: carrot cake, whoopie pies, cream cheese frosting, dessert, baked goods, carrot cake cookies, homemade, fall dessert, spring dessert, easy whoopie pies

Ingredients

Instructions

Notes

Nutrition

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