What could be better than a big slice of carrot cake with layers of gooey cream cheese frosting? How about these Carrot Cake Whoopie Pies with Orange Cream Cheese Filling? All of the greatness of carrot cake in a portable handheld form.
Reprinted with permission from Whoopie Pies by Sarah Billingsley and Amy Treadwell. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved.
- Yield:about 30 four-inch cakes
- Active time: 45 minutes
- Total time:45 minutes
- Carrot Cake Whoopie:
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup (packed) light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 medium carrots, grated (about 2 cups)
- 1 cup raisins or pecans
- 1/2 cup shredded coconut (optional)
- Orange Cream Cheese Filling:
- 1 1/4 cups confectioners’ sugar
- 6 ounces cream cheese, at room temperature
- Grated zest of 1 orange
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh orange juice
For the Carrot Cake Whoopies: Position rack in the center of the oven and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
Sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt onto a sheet of waxed paper.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars until light and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the eggs and the vanilla and beat until combined. Mix in the flour mixture just until combined, then add the carrots, raisins, and coconut (if using). Chill the batter in the refrigerator for at least 1 hour.
Using a small ice-cream scoop or 2-tablespoon scoop, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 20 minutes each or until the cakes spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for at least 5 minutes before transferring them to a rack to cool completely.
For the Orange Cream Cheese Filling: Sift confectioners’ sugar onto a sheet of parchment paper.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar on low speed until combined. Add the orange zest, butter, vanilla, and orange juice. Increase the speed to medium and beat until creamy and smooth, about 4 minutes.
Assembling the whoopie pies: Spread the filling onto the flat side of one cake using a knife or spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Alternatively, you can use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.