Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 cup chopped walnuts
  • 1/2 tsp. fresh orange zest
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1-1/4 tsp. baking powder
  • 1-2 Tbsp. milk
  • 1-3/4 cups all-purpose flour
  • 2 eggs
  • 2 cups confectioners sugar
  • 2 tsp. vanilla
  • 2/3 cup finely grated carrots
  • 2/3 cup Pompeian Extra Light Tasting Olive Oil
  • 2/3 cup sugar
  • 4 Tbsp. currants
  • 6 oz. cream cheese, softened

Preheat oven to 350° F. Mix all dry ingredients and set aside. Beat eggs in a large bowl. Add Pompeian Extra Light Tasting Olive Oil and sugar. Add vanilla, carrots, currants and walnuts; stir to combine. Stir in dry ingredients until combined. Cover and refrigerate for 1-2 hours.

Using a large tablespoon, scoop about 1/4 cup of batter and place on cookie sheet about 3 inches apart. Bake for 10-12 minutes at 350° F, or until lightly browned. Allow cookies to cool one minute on baking sheets and then transfer to wire rack to cool completely.

Filling: In mixing bowl, beat together cream cheese and confectioners sugar. Beat in milk, orange zest, and vanilla extract until fluffy

Assembly: Place about 1-2 tablespoons of filling on the flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.

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