Mini Carrot Cake Whoopie Pies

What a fantastic treat for Easter! I’m sure they must be a favourite of the Easter Bunny and are definitely one of my favourites now too! These cookies are incredibly moist, and enticingly spicy.

Sweet, but not overwhelmingly so, which works great with the sweet cream cheese frosting sandwiched between. Believe me the cookies are delicious on their own, but oh, with the addition of that creamy filling…just heavenly!

These little bite-sized morsels are completely addictive. And how fun! You get your own personal little carrot cake! Maine is definitely on to something…Who wouldn’t love a whoopie pie?!

Mini Carrot Whoopie Pies

Slightly Adapted from Craving Chronicles (If you haven’t been to this blog you are missing out! Gorgeous photos!)

Makes 12 Mini Whoopie Pies (filled cookies)


3/4 cup golden raisins (2 1/2 ounces)
1 1/4 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed dark brown sugar
1/3 + 3 tablespoons cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup finely grated carrots (2 medium or 4 small)
1 cup walnuts (3 ounces), chopped

8 ounces cream cheese
4 tablespoons unsalted butter
2 1/2 cups powdered sugar
1 teaspoon vanilla


Place raisins in a small bowl and add enough hot water to cover. Set aside for 5-10 minutes, then drain thoroughly and pat dry.

In a small bowl, whisk together flour, spices, baking soda and salt.

In the bowl of an electric mixer, beat butter, sugars, egg and vanilla until smooth and fluffy, about 2 minutes. Mix in carrots, walnuts and raisins on low speed. Add flour mixture and beat just until combined. Set dough in refrigerator to chill for 15-30 minutes.

Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper.

Working with one baking sheet at a time, drop 1Tablespoons of dough per cookie onto baking sheet about 2 inches apart. Bake each sheet separately, 13-15 minutes or until centers spring back to the touch. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat cream cheese and butter in a stand mixer, scraping down sides with a spatula as needed, until smooth. Add powdered sugar slowly, only a couple of tablespoons at a time and vanilla. Mix until a thick frosting consistency is reached, adding more powdered  sugar as necessary.

If making ahead, store cookies at room temperature and frosting in refrigerator. Frost cookies before serving.

One Response to Mini Carrot Cake Whoopie Pies

  1. These look really awesome! I saw some red velvet ones in Starbucks the other day and didn’t like them very much but this looks delicious!! I really like your blog.

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