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Carrot Cake Whoopie Pies with Cream Cheese Buttercream

Perfectly spiced carrot cake cookies with coconut and walnuts, filled with cream cheese frosting!
Course Dessert - cookies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18 whoopie pies
Author Sarah @ The Gold Lining Girl


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


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. :)