Carrot Cake Whoopie Pies with Cream Cheese Buttercream
Perfectly spiced carrot cake cookies with coconut and walnuts, filled with cream cheese frosting!
Servings 18 whoopie pies
Ingredients
Carrot Cake Cookies:
- 1 c. unsalted butter softened
- 1 c. packed brown sugar
- 1 c. granulated sugar
- 1/4 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
- 1 1/2 c. finely grated carrots
- 3/4 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
Instructions
For cookies:
- In a large mixing bowl, combine the butter, sugars, salt, and vanilla on low speed until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a large bowl, combine the flour, baking soda, baking powder, and cinnamon.
- Add the flour mixture to the mixing bowl, and beat on low until just combined.
- Fold in the oats, coconut, carrots, and walnuts.
- Chill dough for at least 30 minutes.
- Drop by tablespoonfuls onto parchment paper-lined baking sheets, about 2 inches apart.
- 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.
- Allow the cookies to cool for 1-2 minutes on the baking sheets before removing to a wire rack to cool completely.
- Once completely cooled, assemble the whoopie pies.
For buttercream:
- In a large mixing bowl, combine all frosting ingredients, and beat until light and fluffy.
- Spread buttercream onto the bottom of a cookie, and top it with another cookie, forming a sandwich. EAT. :)