Fluffy Carrot Cake Whoopie Pies

I’ve always been a huge fan of carrot cake. My gram used to make the best carrot cake ever, but I really think the cream cheese frosting was my favorite as a kid. I have memories of sitting on the kitchen counter just begging to lick the frosting bowl.

Carrot cake desserts make me think of Easter right away, but they are really great all year. The light color also works for pastel themes, like baby showers or wedding showers. Color the filling something dark to make them a fun Halloween party dessert.

Let’s face it: If you love carrot cake, there’s no wrong time to bake carrot goodies!

Carrot Whoopie Pies with Filling Ingredients

Here’s what you need to make this recipe. Scroll down for the printable recipe card that has the exact measurements.

Recipe adapted from this one.

For the carrot cookies:

• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Kosher salt
• Ground nutmeg
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Grated carrots

For the cream cheese filling:

• Cream cheese
• Unsalted butter
• Heavy cream
• Vanilla extract
• Salt
• Powdered sugar

Preheat your oven to 350 degrees F. Grease your whoopie pie pan or place parchment paper on a baking sheet and set aside.

Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium mixing bowl.

Beat the butter, granulated sugar, and brown sugar together with an electric mixer in a separate large mixing bowl. You want it to be light and fluffy.

Add the eggs one at a time and beat for another minute.

Add in the vanilla extract.

Stir in the carrots and beat the mixture on low speed until combined.

Stir the flour mixture into the batter until just combined.

Use an ice cream scoop to drop the batter into each whoopie pie cavity.

Bake for 10-12 minutes, or until an inserted toothpick comes out clean.

Place the carrot cake cookies on a wire cooling rack for 20-25 minutes to cool.

While the cookies cool, make the filling.

In a large mixing bowl, beat together the cream cheese, butter, heavy cream, vanilla, and salt on medium speed. You want it to be smooth and fluffy.

Add the powdered sugar slowly and mix until combined.

Place the frosting into a piping bag or a Ziploc bag and snip the corner of the bag.

Once the cookies are fully cooled, pipe the filling onto the middle of a cookie.

Sandwich the filling by adding another cookie on top.

Repeat until all the remaining carrot cake cookies are done.

Carrot Cake Cookies Recipe Notes and FAQ

If you don’t have a whoopie pie pan, you can use a baking sheet with parchment paper.

How do I store carrot cake whoopie pies with cream cheese filling?

Store this dessert in an airtight container and keep in the refrigerator for up to 7 days or freeze for up to 3 months. The cream cheese frosting must be refrigerated.

Is a whoopie pie really a cookie?

I refer to the whoopie pies as both cookies and cakes throughout this post. That’s because they are a bit of both! Whoopie pies look like a cookie but taste more like a cake. They are a bit like cupcakes with the frosting sandwiched, making them a bit easier to eat.

• Orange carrot cookies
• Apple cookies
• Funfetti cookies

For a low-carb option, check out this keto carrot cake mug cake on my other site.

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Let me know if you try these carrot cake whoopie pies. I’d love to hear how they turned out for you!