Carrot Cake Whoopie Pies with Rum Cream Cheese Buttercream

Perfectly spiced soft and chewy carrot cake cookies with coconut, walnuts, and oats, sandwiched with rum-spiked cream cheese buttercream!

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I think these cookies would’ve been good to know about a few days ago before Easter, but if you haven’t already picked up on this, I suck at staying on top of things.

Carrot cake recipes are still “springy,” or at least that’s what I’m going with. Otherwise, I have to save 2 or 3 more carrot cake-themed desserts til next year. I don’t think we want to see that happen, do we? I hope not.

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Fall is my favorite season, for sure. Spring is a close second though. Spring used to be my least favorite season when I lived up north, but here in Florida, spring is perfect! Up north, you expect that it will start to get warm and be sunny outside, but instead it stays cold longer than you anticipate and just seems rainy, dreary, and mucky. Here? It’s sunny and temperate every day. I’m sure my northerner friends are thrilled to hear me drone on about this.

Anyway, I’ve been baking up a storm on the weekends, opening up lots of windows, letting the sunshine and fresh air pour in, playing oldies music, and letting pies cool on the windowsill. Everything except the last part. I don’t really make many pies. Pie crusts = PITA.

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Something about summer-like weather gets me in the mood for oldies music, much to my S.O.’s chagrin. If you’re a DirectTV subscriber, I’ve got a lot of good music channel recs for you!! My S.O. absolutely detests oldies and finds the music to be super depressing. I feel like even when they are crooning break-up songs, I still find everything pretty lighthearted and cheery?? We are on opposite ends of the spectrum on this one.

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My weekend baking ritual has been really lovely and lately I feel like I’ve been ‘in the zone’. Some days of bulk-baking go better than others. Lately, the number of recipe successes has been outnumbering the failures quite a bit, and I hope to keep this groove going. I’m inclined to thank the Malt Shop Oldies, ’60s Revolution, and Retro Disco (isn’t that name redundant?) channels for some of this mojo. They just keep me going during a long day of baking.

A recent favorite out of the kitchen was these Carrot Cake Whoopie Pies. These cookies are some of the softest and chewiest cookies I’ve ever had. They are perfectly spiced with lots of walnuts, coconut, and grated carrot to give that perfect carrot cake flavor. Carrot cake in a cookie.

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It wouldn’t be carrot cake without cream cheese frosting. This is certainly nothing new, but after countless batches of cream cheese frosting in my lifetime, I have discovered that a little rum goes a long way toward giving cream cheese frosting a special flavor. It’s the frosting that I use on my favorite banana cake, and it gives a little extra dimension by way of some warm, buttery, brown sugar-like notes.

So, while carrot cake and cream cheese frosting together are not original, two ultra-moist and chewy carrot cake cookies with rum cream cheese frosting sandwiched in between is definitely special!

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4.5 from 4 reviews
Carrot Cake Whoopie Pies with Cream Cheese Buttercream
 
Prep time
Cook time
Total time
 
Perfectly spiced carrot cake cookies with coconut and walnuts, filled with cream cheese frosting!
Author:
Recipe type: Dessert - cookies
Serves: 18 whoopie pies
Ingredients
Carrot Cake Cookies:
  • 1 c. unsalted butter, softened
  • 1 c. packed brown sugar
  • 1 c. granulated sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 2 eggs
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 c. old-fashioned oats
  • 1 c. shredded coconut
  • 1½ c. finely grated carrots
  • ¾ c. chopped walnuts
Cream Cheese Buttercream:
  • 8 oz. reduced fat cream cheese, softened
  • 4 tbsp. butter, softened
  • 1 lb. powdered sugar
  • 2 tbsp. dark rum
Directions
For cookies:
  1. In a large mixing bowl, combine the butter, sugars, salt, and vanilla on low speed until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. In a large bowl, combine the flour, baking soda, baking powder, and cinnamon.
  4. Add the flour mixture to the mixing bowl, and beat on low until just combined.
  5. Fold in the oats, coconut, carrots, and walnuts.
  6. Chill dough for at least 30 minutes.
  7. Drop by tablespoonfuls onto parchment paper-lined baking sheets, about 2 inches apart.
  8. Bake at 350 degrees for 12 to 14 minutes, or until the tops feel set when you tap them with your finger. Edges will be golden brown.
  9. Allow the cookies to cool for 1-2 minutes on the baking sheets before removing to a wire rack to cool completely.
  10. Once completely cooled, assemble the whoopie pies.
For buttercream:
  1. In a large mixing bowl, combine all frosting ingredients, and beat until light and fluffy.
  2. Spread buttercream onto the bottom of a cookie, and top it with another cookie, forming a sandwich. EAT. :)

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Cookies adapted from Cooking Channel.

Comments

  1. says

    These cookies are totally spring time. Don’t worry I’m pretty bad about being up with the current holiday. I always forgot to plan ahead. I would totally love these anytime of the year. I heart Whoopie pies to do these are calling my name! Pinned!!

  2. Jeff says

    I would love these. Carrot cake is one of my favorite treats, so having it in the form of a cookie sounds amazing. We’ll have to try these.

    • says

      It is??!? I thought you hated cream cheese! Do you like it in frosting?? Add the rum! It makes it a little different in such a good way!

    • says

      Lol!! I agree with you. I love it year-round too, but I am technically a little late if people wanted carrot cake stuff for Easter. Oops!! :)

  3. says

    Where have these whoopie pies been all my life? They look absolutely divine and I love how you changed them up to include a carrot cake cookie and a rum cream filling. Wishing I had one (or two) in front of me right now.

  4. says

    Oh My Heavens!! These look so inviting! I love that you incorporated the rum cream cheese frosting with the carrot cake cookies. (I would totally do some major damage scarfing these down and hogging them to myself.) Thanks for sharing, visiting from Inspire me Monday! :)

  5. says

    These look so AHHHHmazing! I love carrot cake and whoopie pies so this is basically a dream recipe for me! Thanks so much for sharing this at the Frugal Crafty Home Blog Hop–this will be one of my featured posts at our next party!!

  6. says

    In reading all of the previous comments, everyone commented that these carrot cake whoopie pies “look” amazing – yet it does not appear that anyone actually tried making the recipe prior to commenting. I did make them prior to this comment. The base recipe did look like it had promise so I made a half batch, but upon baking my testers (I am a professional baker and always bake an initial tray of only a couple cookies/whoopie pie shells when testing a new recipe) I immediately saw the recipe needed some work. The initial test bake resulted in thin, fragile shells that had spread too much and resembled carrot-oatmeal cookies. I increased the flour, baking powder, soda and cinnamon by 50 percent, which did the trick. I used a #40 scoop (7/8 oz) which yielded 15 whoopie pies. The cream cheese filling included in the original recipe would have required refrigeration, which would also tend to dry out the whoopie pies – so I used the room temperature stable filling I normally use for my whoopie pies and incorporated cream cheese bakery emulsion and a small amount of rum extract to give the same flavor profile. The results were really quite good and deemed to be a keeper in my recipe files. I would expect these to have a room temperature shelf life of three days with the changes made to the filling. BTW, I did take some photos but this comment box apparently doesn’t have a feature to post them.

    • says

      Hi Judi: Thank you very much for your extremely thorough feedback. I appreciate it. I’ll retest the cookies to make sure that the measurements are accurate. I appreciate you letting me know what changes you made. To the best of my knowledge, photos cannot be uploaded in blog comments. I’ve never had anyone try before though. If you want to send a shot to me directly, perhaps I can share them somehow. My email is ksgrossett@gmail.com. I hope you generally liked them. I am not a professional baker – just a home baker, and I always thoroughly test before posting recipes. I value your input as a professional! This is helpful to hear. Thank you again.

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