CARROT CAKE WHOOPIE PIES
Maple-cream cheese filling is sandwiched between two carrot cake cookies for a moist and delicious treat that will make you whoop with joy!
Provided by By Bree Hester
Categories Dessert
Time 1h45m
Yield 15
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
- In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla. Add carrots, coconut and pecans; beat on low speed until combined.
- Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
- Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.
- To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CARROT CAKE WHOOPIE PIES
Sandra Lee makes a favorite cake into treats. And with half the work done for you (thanks, cake mix), the recipe's easy enough to double for a party.
Provided by Sandra Lee
Categories dessert
Time 55m
Yield 12 pies
Number Of Ingredients 10
Steps:
- For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
- and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
- Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
- For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
- To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
- with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
CARROT CAKE MALLOW WHOOPIE PIES
Whoopie pies made from carrot cake? Sign us up! These crowd-pleasing treats are filled with a scrumptious blend of cream cheese and marshmallow creme.
Provided by My Food and Family
Categories Cakes
Time 56m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well.
- Drop batter into 32 mounds, 2 inches apart, on baking sheets, using about 2 Tbsp. for each.
- Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
- Spread about 2 Tbsp. cream cheese mixture onto bottom side of each of 16 cookies; cover with remaining cookies to make sandwich.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CARROT CAKE WHOOPIE PIES
Whoopie!!! Here's a great way to enjoy carrot cake with cream cheese frosting: in a handheld pie.
Provided by My Food and Family
Categories Home
Time 51m
Yield 22 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
- Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
- Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
- Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.6982 g, Sugar 0 g, Protein 3 g
CARROT CAKE WHOOPIE PIES WITH CREAM CHEESE FILLING
From "Tasting Table" blog: Carrot cake conjures memories of sticky fingers and the inevitable hoarding of cream cheese frosting. So when Claire Twesten, the pastry chef of Philadelphia's new Talula's Garden and its parent restaurant, Talula's Table, began thinking about a cookie plate for the restaurant, she harnessed the flavors of a homespun carrot cake. These tender cookies are packed with carrots, raisins and oats and hold a delicious layer of honey-sweetened cream cheese icing. Twesten serves these double-decker treats with three other cookies (chocolate-caramel-sea-salt bars, almond boterkoek and vanilla crescents), but we prefer ours alongside an extra serving of icing. Some things never change.
Provided by Raquel Grinnell
Categories Dessert
Time 6h25m
Yield 24 pies, 18-24 serving(s)
Number Of Ingredients 19
Steps:
- Make the cookies: In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated sugar until lightened, about 3 minutes. Slowly add the eggs one at a time, beating the yolk of the first egg until it's incorporated before adding the second egg. Stir in the vanilla.
- In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Slowly mix the dry ingredients into the wet, then gently stir in the oats, carrots and raisins. Wrap the dough in plastic wrap and refrigerate for at least six hours or up to overnight.
- Preheat the oven to 325°. Scoop rounded tablespoons of the dough onto a parchment-lined sheet pan and bake for 10 to 12 minutes until lightly browned and set. Remove from the oven and set the cookies aside to cool.
- Make the icing: In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Slowly beat in the honey and cream cheese until incorporated. Spoon the frosting into a piping bag (or fashion one out of a plastic bag and cut a hole in the corner) and pipe the frosting onto half of the cookies; place the other cookies on top to create sandwiches. Serve immediately or store the cookies and frosting separately for up to 3 days.
Nutrition Facts : Calories 530.3, Fat 28.9, SaturatedFat 17, Cholesterol 95.7, Sodium 206.5, Carbohydrate 63.9, Fiber 2.9, Sugar 39, Protein 6.8
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- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using electric hand beaters, beat the cream cheese and butter on medium speed until smooth and no lumps remain about 30-60 seconds. Add the sifted powdered sugar, salt, and coconut extract and mix on medium speed until just combined about 30-60 seconds.
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