November 12, 2012

Whoopie Pies: The Recipe

Y'all ...

I feel like "whoopie pie" is my middle name this season.  I have made these sweets a few times now and even shared some cute ways to package them up over here, but neglected to recently share the recipe.  I'd be remiss if I left you out in the cold without sharing that!  These are the perfect treat for this time of the year, full of flavor and super moist!

Carrot Cake Whoopie Pies


1 (18-ounce) box carrot cake mix
1 stick unsalted butter, softened
3 eggs
1 carrot, grated
1/2 cup raisins
1 pound cream cheese
1 stick unsalted butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup finely chopped walnuts
Preheat the oven to 375 degrees F.
In a large bowl beat the carrot cake mix, butter, and eggs until incorporated. Stir in the grated carrot, and raisins. Refrigerate for at least 30 minutes or up to 2 hours. Using a small ice-cream scoop drop the batter by 2 tablespoon mounds onto parchment lined cookie sheets. Bake until golden brown, about 10 to 12 minutes, rotating the pans halfway through. Remove and cool 5 minutes on the pan before moving to a wire rack and cooling completely.
In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until well combined and light and fluffy.

To assemble the whoopie pies, put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the chopped walnuts into a shallow dish or pie plate. Flip over 1 carrot cake cookie and pipe a dollop of frosting into the center. Top with another cookie and press gently to spread the frosting to the edges. Roll the edges of the whoopie pie into the chopped walnuts and set aside. Repeat with the remaining cookies and frosting. Arrange the pies on a serving platter and serve.

I've boxed these for gifts, bagged them for sweet treats and kept a healthy pile of them in my kitchen (until they are gobbled up!) for weeks now!