Carrot Cake Whoopie Pies
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These carrot cake whoopie pies are everything we love about the iconic cake, in cookie form! Chewy spiced cookies are sandwiched together with a sweet and tangy cream cheese frosting. They’re a tasty, individual-sized treat, ready in just 30 minutes!
If you love carrot cake, these carrot cake whoopie pies are going to be right up your alley. They’re quick to make, delightfully fun to eat, and perfectly sized for a little treat that still feels special. I love how they deliver all the cozy flavors of carrot cake in a playful, handheld form.
Two soft, spiced carrot cookies get sandwiched together with a generous layer of tangy cream cheese frosting, making each bite taste unmistakably cake-like. Warm spices like cinnamon, allspice, and nutmeg shine through, while the frosting brings that classic sweet-tangy finish that makes carrot cake so irresistible.
I keep these whoopie pies on the smaller side since the cookies are packed with oats, carrots, raisins, and walnuts, and are quite filling. They’re hearty, satisfying, and just the right size when you want something sweet without going overboard.
Two more recipes you might enjoy are my carrot cake ice cream and carrot cake banana bread.
Tips for making the best carrot cake whoopie pies
Here are three simple tips for making the best carrot cake whoopie pies:
- Bring all your ingredients to room temperature. This ensures that the butter and eggs are easily combined.
- Use the small grate for the carrots. They will mix better into the batter and soften up easily when baked.
- Line your baking sheet with parchment paper. This prevents the cookies from sticking and makes for easy clean-up!
Carrot Cake Whoopie Pies Recipe
Ingredients
Cookies
- 1 cup butter (room temperature)
- ¾ cup brown sugar (packed)
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon EACH: cinnamon and sea salt
- ½ teaspoon EACH: allspice and nutmeg
- 2 ½ cups rolled oats
- 1 cup carrot (finely shredded)
- ¼ cup raisins
- ¼ cup walnuts (toasted and chopped)
Cream Cheese Frosting
- ¾ cup cream cheese (softened)
- 2 tablespoons butter (room temperature)
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper. In a large bowl, cream the butter and both sugars. Add the eggs and vanilla and beat until very creamy, about 2 minutes.1 cup butter, ¾ cup brown sugar, ½ cup white sugar, 2 large eggs, 2 teaspoons vanilla
- In a medium-sized bowl, whisk the flour, baking powder, cinnamon, salt, allspice, and nutmeg.1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon EACH: cinnamon and sea salt, ½ teaspoon EACH: allspice and nutmeg
- Add the dry ingredients to the wet ingredients and beat until just combined. Stir in oats, carrots, raisins, and walnuts.2 ½ cups rolled oats, 1 cup carrot, ¼ cup raisins, ¼ cup walnuts
- Drop by heaping tablespoons onto an un-greased cookie sheet. Bake for 12-15 minutes, or until the cookies are just starting to get brown along the edges.
- Remove from oven and let cool for 5 minutes before transferring the cookies to a cookie sheet to cool completely.
- For the frosting, beat the ingredients in a medium-sized bowl. Once the cookies are completely cool spread the frosting onto the bottom half of half the cookies. Top each with the remaining half of the cookies.¾ cup cream cheese, 2 tablespoons butter, 1 cup powdered sugar
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
ha, love these ,great idea and even better than the whoopie pies that I’ve ever had, very creaetive, thank you!
Made these tonight for dinner with friends. Awesome combination, though I’ll admit I’m not too sure what the carrot did for the recipe – I wonder if it would have been similar without or with something else offering more flavor. Omitted nutmeg, not a big fan — my cookies spread a lot, and I did heaping tablespoons, then heaping tea spoons (realized I wanted smaller sandwiches) and adjusted baking time accordingly, (12 min for the large, and did 8-9 minutes on small) and even while I watched like a hawk they spread but weren’t finished baking. As a result, my cookies were delicate. I think I would do less butter next time. Frosting was good, I added a little vanilla. Overall we all loved them for the taste. Just would have loved if they were a little sturdier.
They may have spread more than usual if your home was very warm. That happens to me when I bake in the summer. If you pop the cookies (on a baking sheet) into your fridge for 15 minutes they will cook down and won’t spread as much.
these were yummy!