>>Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies


Ease: Moderate

Yield: 10 small pies

Preparation time: 10 minutes

Cook Time: 10-12 minutes

Southeast Dairy Association - carrot cake whoopie pies
Indulge in carrot cake cookies filled with a sweet cream cheese-yogurt mixture for a nutrient-packed dessert or snack.

Ingredients

  • 5 ounces 1/3-less-fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup vanilla Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup vanilla Greek yogurt
  • 3/4 cup grated or finely chopped carrots
  • 2 tablespoons butter, melted
  • 2 tablespoons applesauce
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 egg, lightly beaten
  • 3/4 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt

Directions

Preheat oven to 350°F.

To make filling, combine filling ingredients in a small bowl and beat with an electric mixer until well combined.

Transfer to an airtight container and refrigerate at least one hour, preferably overnight.

To make cookies, combine sugars, Greek yogurt, carrots, butter, applesauce, egg, and vanilla in a large bowl and mix well.

Combine flour, oats, spices, baking soda and baking powder; add to sugar mixture and stir just until just combined.

Using a rounded tablespoon, measure batter out onto a greased baking sheet and press down to flatten slightly. Bake at 350°F for 10 to 12 minutes. Remove from oven and let cool on wire racks.

Spread filling evenly among half of cooled cookies; top with remaining cookies. Refrigerate until ready to serve.

Refrigerate until ready to serve.

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