Last Friday night I was procrastinating and not cleaning our house before Robert’s parents arrived, so I decided to make some homemade Easter Peeps from a recipe I found on Pinterest. It was a gloriously fun time. I was singing my own made up songs (“Everybody Chunk Out Tonight,” sung to the tune of “Everybody Wang Chung Tonight,” is my current personal chart topper) and life was grand. Then I became a little impatient. Instead of letting the candy fluff cool, I decided to just keep things moving along and pipe it. It didn’t go well. My visions of beautiful, hand-crafted Peeps turned out looking like neon blobs of dog excrement in reality.
So instead of putting peeps on the blog today, I made carrot cake whoopie pies. Fortunately, these cookies are a delightful spring treat. They’re chocked full of shredded carrots and a great spicy blend of cinnnamon, ginger, and nutmeg. Because my Peeps were an utter failure, I am bringing these bad boys home for Easter instead. When one door closes, another opens.
Happy Easter, everyone!
Carrot Cake Whoopie Pies
Yield: About 16 cookie sandwiches
For the cookies
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
For the filling
- 4 oz cream cheese, softened
- 8 Tbsp unsalted butter, softened
- 4 cups powdered sugar
- 1 Tbsp milk or heavy cream
- 1 tsp pure vanilla extract
1. Preheat oven to 350 F. Set aside 3 cookie sheets lined with silicone baking mats or parchment paper.
2. Place the butter and sugars in a bowl of an electric stand mixer and beat on medium-high until light and fluffy, about 5 minutes. Meanwhile, whisk together the flour, spices, soda, powder, and salt in a separate medium bowl. Turn the mixer off and scrape down the sides of the bowl. Turn it back on at low speed and add the eggs, one at a time, mixing well after each addition. Add in the vanilla. Carefully add the dry ingredients, about 1/2 cup at a time, and beat just until combined. Lastly, add in the grated carrots and mix until just mixed.
3. Using a small 1.5 inch cookie scoop to place the batter evenly onto the cookie sheets, spacing the cookies about 2 inches apart. Use your fingers to lightly press down on the dough to ensure a smoother cookie. Bake for about 12-14 minutes, or until the cookies spring back when gently pressed. Remove the cookies from the oven and allow to cool for 5 minutes before transferring to parchment paper to cool completely.
4. To make the frosting, cream the butter and cream cheese in the bowl of an electric mixer. Add the milk and vanilla and beat well. Gradually add the powdered sugar until the frosting is well mixed.
5. Spread or pipe the frosting onto the flat side of one of the cookies. Place the flat side of another cookie on the icing and store in an air-tight container in the fridge or freezer.
Source: Cookies- Tracey’s Culinary Adventures; Filling- Old Thyme Cookbook