Carrot Cake Whoopie Pies w/ Almond Cream Cheese Frosting
Serves: Makes 15-20 Whoopie Pies
  • 2 C. Flour
  • ¾ t. Ginger
  • 1½ t. Cinnamon
  • ½ t. Nutmeg
  • ¼ t. Salt
  • 1½ t. Baking Soda
  • 1 t. Baking Powder
  • 2 T. Butter, softened
  • 2 T. Coconut Oil
  • ½ C. White Sugar
  • ½ C. Brown Sugar, packed
  • 2 Eggs
  • 1½ t. Vanilla
  • ¼ c. Apple Sauce
  • 1½ C. Carrot, grated
  • 6 oz. Butter, softened
  • 6 oz. Cream Cheese, softened
  • 3 C. Powdered Sugar
  • 1 t. Almond Extract
  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, salt, soda, and baking powder. Set aside.
  3. Place the butter, coconut oil, white and brown sugars in the bowl of a stand mixer. Cream the butter and sugars together until fluffy, scraping the sides down once.
  4. Add the eggs the butter and sugar and beat in well. Add the vanilla and apple sauce to the mixture and mix together. Add the flour mixture and mix in until just combined.
  5. Add the grated carrots to the mixture and mix until just distributed.
  6. Line a baking sheet with a non-stick mat or parchment paper. Place rounded Tablespoon fulls of the batter 2 inches apart on the baking sheet(I prefer to use a scoop that is 1 T. in volume for even sized cookies).
  7. Bake for 10-12 minutes, or until the tops of the cookies are just firm. Place cookies on a wire rack to cool.
  9. Place the butter and cream cheese in the bowl of a stand mixer and beat together on medium speed until light and smooth, scraping down the sides occasionally.
  10. Add the powdered sugar to the butter and cream cheese, 1 C. at a time, mixing in well after each addition. Add the almond extract and mix in well. Turn the speed up to medium/jhigh and beat the frosting for 1 minute, or until smooth and creamy. Mixture will be thick. Place the frosting in a piping bag fitted with a large round tip.
  11. Pipe a circle of frosting on top of the bottom side of a cooled cookie half. Top with another cookie half and press together lightly. Fill the remaining cookies with frosting and store in an airtight container.
Recipe by The Kitchen McCabe at