Easter wouldn’t be complete without Carrot Cake. It is my favorite kind of cake. In addition to making my Mom’s version, why not try these yummy whoopie pies? They are easy to make and taste amazing!
You could say I have a thing for whoopie pies — I’ve made a peppermint and a strawberry version. Carrot cake seemed like the next natural kind to try out.
Yes these have nuts (because I like nuts!) but if you aren’t a fan, you can always leave them off. Crying shame! Just kidding – to each their own.
Get busy and whip these tasty treats together:
Carrot Cake Whoopie Pies
These Carrot Cake Whoopie Pies combine two of the best treats into one delicious dessert! Perfect for Easter!
Servings: 12
Calories: 570kcal
Ingredients
- 15.25 oz carrot cake mix
- ½ c butter (1 stick), softened
- 3 eggs
- 1 carrot grated
- 8 oz crushed pineapple
- 1 c walnuts finely chopped
FOR FILLING:
- 1 lb cream cheese
- ½ c butter (1 stick), softened
- 2 c powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees.
- In a large bowl beat together the carrot cake mix with butter, slowly add the eggs and mix until incorporated.
- Stir in the grated carrot and crushed pineapple.
- Refrigerate for at least 30 minutes and up to 2 hours.
- Using a small ice-cream scoop drop batter by 2 tablespoon mounds onto a parchment lined cookie sheet.
- Bake 10-12 minutes or until golden brown, rotating pans halfway through.
- Remove and cool 5 minute on pan before moving to a wire rack and cooling completely.
For filling:
- In a mixing bowl beat together the cream cheese, butter, powder sugar and vanilla with a hand mixer until well combined and light and fluffy.
To assemble:
- Place chopped walnuts into a shallow dish or pie plate.
- Flip over one carrot cake cookie and pipe about ¼ cup of frosting into center.
- Top with another cookie and press gently to distribute frosting to edges.
- Roll edges of pie into the chopped walnuts and set aside.
- Repeat with remaining cookies and frosting.
Nutrition
Calories: 570kcal | Carbohydrates: 55g | Protein: 7g | Fat: 36g | Saturated Fat: 18g | Trans Fat: 0g | Cholesterol: 123mg | Sodium: 551mg | Potassium: 150mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1900IU | Vitamin C: 2.2mg | Calcium: 129mg | Iron: 1.9mg
Recipe slightly adapted from Sandra Lee
The cream cheese frosting is always my favorite. Delicious!
Try these other Carrot Cake recipes:
- Carrot Cake Cupcakes + Printable from Anna and Blue Paperie
- Mom’s Carrot Cake
Food styling and photography courtesy of My Name is Snickerdoodle.
I’m from Maine also and we have made zucchini whoopie pies but these carrot cake ones look yummy enough to knock me off my Weight Watchers plan for a few days!!! Thanks for sharing.
do you drain the can pineapple?
Oh my goodness. These look incredible! I live in Maine (our state treat is the whoopie pie) and I’ve never seen anyone make something like this before. I will definitely try this recipe out!