I’ve spent a lot of time lately thinking about what this little blog means to me: Turn outs it means a lot. Awww. I’ve grown attached to it and, with Munchie in school in the mornings, I’m ready to share more from my home with you. I’ve committed to posting and sharing on the blog much more often. Whee! I do hope you’ll visit often to see what’s happening at Cozycakes Cottage. I love when you all stop by and chat.
In any case, I’m about to share a lot of treats with you all this week. I bet you picture me shoving all the cake and cookies in my mouth like a starving animal. Such a scene has occurred. More than once. It ain’t pretty, folks. But I promise I share much of what I bake with others. Most of the time. 🙂
Alrighty, now let’s talk about these “little carrot cake bullets” (as my husband calls them). He isn’t a cake/pie type of guy, but he does love himself a generous slice of carrot cake with cream cheese frosting. I don’t make it often (mainly because we’ll eat it for breakfast, lunch, and dinner), but I like making these little cookie versions. If you’re a fan of carrot cake, I tell ya, these are so darn good. I almost smacked one out of my husband’s hand when he grabbed one RIGHT before I served dinner. But why waste a good whoopie cookie? So I refrained from the violence. Enjoy!
Carrot Cake Whoopie Pies
- 1 and ¼ cup flour
- 1 and ½ tsp. cinnamon
- ¼ tsp. freshly ground nutmeg
- ½ tsp. ground ginger
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt (I use kosher)
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, packed
- ⅓ cup white sugar
- 1 egg, lightly beaten
- ½ tsp. vanilla
- 1 cup carrots, grated finely
- ⅓ cup raisins, tossed in 2 tsp. of flour (I use golden raisins)
- Cream filling ***I halved this cream filling recipe for these cookies. It makes a lot.
- 8 oz. cream cheese, softened/room temperature
- ½ cup unsalted butter, softened/room temperature
- 16 oz. powdered sugar
- 1 tsp. vanilla
- 2 tsp. freshly squeeze lemon juice (I use Meyer)
- Mix together flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt in a bowl. Set aside. In the bowl of a stand mixer (or use a hand mixer), cream the butter and both sugars. Add the egg and vanilla. Mix on medium until combined. Add the flour mixture to the butter mixture and mix on medium-low just until combined. Add the carrots and raisins and mix on medium-low until combined. Scrape down bowl (I move the batter to a smaller glass bowl), cover and refrigerate for 1 hour.
- Preheat oven to 350°. Line cookie/baking sheet pans with parchment paper. Using teaspoons (I just use two teaspoons), drop batter/dough onto parchment paper-lined sheets. Don't make them too large: they should be just about 2 teaspoons in size, but make sure they're close in size. Bake for 8 to 10 minutes. Let cool on cookie sheet for 5 minutes then carefully move to wire racks to cool completely. Be careful as they are very soft cookies and will break easily.
- After the cookies have cooled completely, make the cream filling: Mix all ingredients with a hand mixer until fully combined and smooth. Carefully spread about a teaspoon of filling onto bottom of cookies and then sandwich it with another cookie of same size. Refrigerate cookies in a single layer if not eating immediately.