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Carrot Cake Whoopie Pies

The classic—and once obscure—New England whoopee pie has experienced a resurgence in recent years. This easy-to-prepare carrot cake version is lighter than the traditional buttercream-filled variety, but is every bit as flavorful, tender and indulgent.

Serves 12
Ready in 45 mins
Prep time 30 mins
Cooking time 15 mins
208 calories per serving


> 1 1/2 cups all-purpose flour
> 2 tsp ground cinnamon
> 1 tsp baking powder
> 1/2 tsp baking soda
> 1/4 cup butter, softened
> 2 tbsp canola oil
> 1/2 cup light brown sugar, packed
> 1 large eggs
> 2 tsp vanilla extract, divided
> 1 1/2 cups grated carrots
> 1/2 cup seedless raisins
> 8 oz tub fat-free cream cheese, soft
> 1/4 cup confectioners' sugar


Preheat oven to 375 degrees. Lightly coat 2 large baking sheets with butter or line with parchment paper.
In a medium bowl, whisk together flour, cinnamon, baking powder and baking soda.
In a large bowl, cream together butter, oil, sugar, egg and 1 teaspoon vanilla. Fold in carrots and raisins. Add dry ingredients and mix until combined.
Spoon batter into 24 mounds onto prepared baking sheets, flattening slightly.
Bake for 10–12 minutes, switching sheets halfway through baking, until cookies are lightly browned and spring back when touched lightly.
Cool cookies on sheets for 5 minutes, then transfer to racks to cool completely.
For frosting, combine cream cheese with confectioner's sugar and remaining 1 teaspoon vanilla. Sandwich cookies together with frosting.

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