Skip to main content

Recipes Nugget Markets Signature Recipes

Carrot Cake Whoopie Pies

Prep time
1 hour 15 minutes PT15.016666666667M
Cook time
12 minutes PT12M
Yield
15 sandwich cookies
Difficulty
2 out of 5 on the difficulty scale
Nugget Markets signature recipes

Sandwich maple-sweetened cream cheese filling between two of these lightly spiced carrot cake cookies for a sweet treat indeed!

Ingredients

Cookies:

  • 2 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger or 1½ teaspoons freshly grated
  • ½ teaspoon sea salt
  • ½ teaspoon ground nutmeg
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups grated carrots
  • ½ cup sweetened coconut flakes
  • ½ cup pecans, chopped

Maple Cream Cheese Filling:

  • 1 cup unsalted butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Preparation

For the Carrot Cake Cookies: Heat oven to 350°F. Line two large, rimmed baking sheets with parchment paper.

In a small bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg. Note: If using grated fresh ginger, add later. 

In a large mixing bowl or a stand mixer on medium speed, cream the butter and sugars together until light and fluffy, about 5 minutes. Reduce the speed to low, add in the eggs one at a time, scraping down the bowl as needed. Add the vanilla.

With a large spatula, fold in the grated carrots, coconut, pecans and fresh ginger, if using. Using a 2-ounce ice cream scoop, place cookie dough on the prepared baking sheet with 2 inches of space in between them. 

Bake until set, 10–12 minutes. Cool for 5 minutes on the baking sheets before transferring to cooling racks. Cool completely before filling.

For the Maple Cream Cheese Filling: Beat the butter and cream cheese on medium until light and fluffy, about 5 minutes. Add the maple syrup and vanilla. Beat in the powdered sugar, ¼ cup at a time, until smooth. If you find the filling is too soft, refrigerate to stiffen before filling your cookie sandwiches.

To fill cookies, flip one cookie bottom-side up, and pipe about 3–4 tablespoons of filling into the center, with about ¼ inch of space around the edge. Top with another cookie and press lightly to finish. 

Images