Carrot Cake Whoopie Pies
Ingredients:
•1
(18-ounce) box carrot cake mix
•1
stick unsalted butter, softened
•3
eggs
•1
carrot, grated
•1/2
cup raisins
Filling:
•1
pound cream cheese
•1
stick unsalted butter, softened
•2
cups confectioners' sugar
•2
teaspoons vanilla extract
•1
cup finely chopped walnuts
Directions
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!
Enjoy!
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