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A take on traditional Carrot Cake - make whoopie pies instead! www.thirtyhandmadedays.com
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Carrot Cake Whoopie Pies

These Carrot Cake Whoopie Pies combine two of the best treats into one delicious dessert! Perfect for Easter!
Prep Time15 mins
Cook Time12 mins
Refrigerate Time30 mins
Total Time57 mins
Course: Dessert
Cuisine: American
Keyword: Carrot Cake Whoopie Pies
Servings: 12
Calories: 570kcal
Author: Mique Provost


  • 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


  • 1 lb cream cheese
  • ½ c butter (1 stick), softened
  • 2 c powdered sugar
  • 2 tsp vanilla extract


  • 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.


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