This here is a recipe I have been sitting on for a while now. How selfish of me, I know! It takes two amazing desserts, oatmeal whoopie pies and carrot cake, and combines them into one fun one. I made these for a baby shower but they are also a perfect addition to any Easter brunch. The filling has the rich creaminess of cheesecake frosting and a nice fluff with the marshmallow mixed in. And if the filling alone isn’t enough to try this recipe, all that yumminess is sandwiched between two soft cookies (almost cake like) that have a perfect hint of spice mixed in from the cinnamon, ginger, and nutmeg.
COOKIE INGREDIENTS
1 1/4 c all-purpose flour
1/2 c quick oats
3/4 tsp baking soda
1 1/4 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/4 tsp salt
1/2 c butter, softened
1/2 c sugar
1/2 c packed brown sugar
1 large egg
1 tsp vanilla
1 1/4 c finely grated carrots
FILLING INGREDIENTS
4 oz cream cheese, softened
4 oz marshmallow fluff
4 tbsp butter, softened
1/2 tsp vanilla extract
1 1/2 c powdered sugar
STEPS
- In a large bowl, combine flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt and set aside.
- Using an electric mixer, beat together the butter and sugars until light and fluffy, about 3 minutes.
- Mix in the egg and vanilla and continue mixing until well combined.
- Slowly add in the dry ingredients and continue to mix.
- Fold in carrots and place the mixing bowl in the fridge for 1 hour.
- Preheat oven to 350º and line your baking sheets with parchment paper.
- Take about 3 tbsp of the cookie batter and roll into dough balls.
- Place the balls about 2 inches apart on the lined baking sheets.
- Bake for about 11–12 minutes or until the centers are set.
- Allow the cookies to sit on the baking sheet for a couple minutes after removing from the oven and then carefully transfer to a wire cooling rack.
- Once all the cookies have completely cooled beat together the cream cheese, marshmallow fluff, butter, and vanilla.
- Beat in the powdered sugar until nice and creamy. If the filling seems to soft add in additional powdered sugar.
- Transfer the filling to a piping bag or a ziploc bag with the corner cut.
- Pipe the filling onto the underside of one of the cookies and place another one on top.
- Eat immediately or place in the fridge covered until ready to enjoy.
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