Carrot Cake “Whoopie” Pies 🥕

Ridley's Wreckage

These are sure to delight everyone, young and old! This is a twist on a classic Whoopie pie just in time for Easter and glorious spring. Can we all just take a minute and give thanks for Spring being right around the corner! In my neck of the woods it’s been a loooong hard winter, and I for one am elated at the little bulbs I see peeking up through the ground. To celebrate, what better way then to make Whoopie pies! These carrot cake Whoopie pies are absolutely sinful. They are filled with smooth and creamy cream cheese and have the perfect cake like texture with a tender crumb. They are deliciously moist thanks to the carrots and have a bit of a chew thanks to the oats followed by a nice nutty crunch. The aromatic, sweet scents from the spices will have you drooling while these are cooking. These are just about the perfect treat and would be delightful addition to any Easter menu and in my opinion the ideal way to welcome in spring!
Carrot Cake Whoopie PiesPhoto byPinterest

Prep: 30 minutes, Cook: 25 minutes, Chill time:1 hour 25 minutes Total: 2hr.20 min. Makes: 10 Whoopie Pies


  • 1 1/4 C flour all purpose
  • 1/2 C Quick oats
  • 3/4 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon kosher salt
  • 1 stick (1/2 C) unsalted butter - room temperature/softened
  • 1/2 C sugar
  • 1/2 C brown sugar - packed
  • 1 large egg
  • 1 1/2 teaspoon pure vanilla extract
  • 1 1/4 C carrots - finely grated
  • 3/4 C roughly chopped pecans or walnuts

Cream Cheese Frosting

  • 6 ounces cream cheese, room temp/ softened
  • 6 Tablespoons unsalted butter, room temp/ softened
  • 1 pinch kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 C confectioners sugar (powdered sugar)


  • Grab yourself a medium sized mixing bowl. Take your flour, oats, baking soda and aromatic spices (cinnamon, ginger, nutmeg, clove) and salt whisk for 30 seconds, combining everything well. Set aside.
  • Grab your stand mixer and with your paddle attachment (or a hand mixer) and cream together your 1/2 C softened butter, brown and granulated sugars. Once combined add your large egg and pure vanilla extract. Mix again until incorporated.
  • Slowly begin to add your dry ingredients. Don’t over-mix, just till combined. Next fold in your finely grated carrots and nuts of choice.
  • Place your carrot cake mixture in the fridge and chill for 1 hr 30 minutes.
  • During the last 10 minutes of chilling set your oven to 350 degrees Fahrenheit and get your oven preheated. Grab your cookie sheets and line with parchment paper.
  • Using a 2 Tablespoon scoop drop cookies onto parchment paper 2 inches apart.
  • Place in your preheated oven and bake until center is no longer doughy (approx. for 12-15 minutes).
  • Cool on cookie sheet for a few minutes and then transfer to wire rack to finish cooling.

While your cookies are cooling make your Cream Cheese Frosting!

Cream Cheese Frosting

  • Using your electric mixer fitted with the paddle attachment (or a hand mixer) combine your softened cream cheese and softened butter until smooth and creamy. Once combined slowly add your confectioners sugar, beat until smooth and fluffy, then stir in your vanilla.
  • Once your cookies are completely cool, spread a layer of cream cheese frosting and sandwich the two carrot cake cookies together.
  • Enjoy Friends and Happy Spring!

References Adapted By:

Jaclyn (2014, March 7) Carrot Cake Cookies [Blog Post] Retrieved from:

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Hello! Freelance blogger and videographer here! I love to refurbish furniture, show my creative side with cooking and crafts, and love to talk about my homestead and hobby farm. Follow me for flipping furniture inspiration and techniques, DIY craft projects, homestyle cooking with easy to follow recipes and some great gardening and animal husbandry tips!

Red Creek, NY

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