These carrot cake whoopie pies take all your favorite flavors from classic carrot cake into a transportable sandwich. A perfect easter dessert or any day dessert!
It’s FRIDAY. And we are celebrating with Carrot Cake Sandwich Cookies AKA moist and fluffy carrot cake cookies sandwiched together with fluffy cream cheese icing. They’re the perfect unique spin on classic carrot cake for your easter dessert spread! Carrot cake has always been one of my favorite desserts. My mom makes the most AMAZING carrot cake in the world for me on my birthday every year, and that combination of flavors is an all time favorite of mine. Turns out the Easter Bunny likes it too.
And we can’t blame him.
What are Carrot Cake Whoopie Pies?
Sometimes making a layer cake can feel like so much work though. You feel me? Like first you have to make the cake (and we all know that homemade cakes aren’t exactly a breeze). Then you have to let it cool, make the frosting, etc. And there’s something about putting all your eggs in one basket that stresses me out, because if you mess up that one cake….you’re done for.
That’s where these carrot cake whoopie pies come in. Equally moist, tender and delicious to carrot cake, but made with fluffy individual sandwich cookies stuck together with dreamy cream cheese icing. And if you mess up one (or three) of these whoopie pies in the assembling phase, well it’s not the end of the world.
Ingredients for Carrot Cake Whoopie Pies
These carrot cake whoopie pie are SO GOOD. We just adapted our usual carrot cake recipe and then filled these bad boys up with our favorite cream cheese frosting. The cookies themselves are fluffy, perfectly spiced pillows. Pipe some cream cheese frosting and sandwich them together and everyone will be happy this Spring!
How to make the best cream cheese frosting?
Cream cheese frosting can be a tricky one to get just right, but we’ve done all the testing to get that perfect ratio for a frosting that’s just tangy enough, sweet, but not too sweet, and so fluffy and creamy, you’ll want to lick the bowl clean. We use 1 stick of butter, 4 ounces of cream cheese, and 3 cups of powdered sugar, and we know we’re biased…but it’s pretty amazing.
Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside. In a large mixing bowl with a paddle attachment beat the butter and sugar until light and fluffy, about two minutes. Add in the eggs and vanilla and beat until combined.
In a separate bowl sift the flour, baking powder, baking soda, cinnamon and salt together. Mix the dry ingredients into the wet mixture until just combined. Scrape down the sides of the bowl and remove the bowl from the mixer.
Fold in the carrots, coconut, and raisins until fully incorporated. Using a large cookie scoop, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 15 to 18 minutes or until the the edges are light golden brown and the cookie springs back when touched. Allowed to cool.
for the frosting
To make the frosting, place the butter and cream cheese in a stand mixer with a paddle attachment. Whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
Transfer the frosting to a piping bag or plastic bag and snip off the end to make a large hole. Pipe a thick layer of frosting on one cookie and place one on top to sandwich together. Repeat with the remaining cookies.