Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups finely grated fresh carrots
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Gather all your ingredients and bring the butter, eggs, and buttermilk to room temperature. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, using an electric mixer, beat the softened unsalted butter with both the granulated sugar and brown sugar on medium-high speed until the mixture is light, fluffy, and pale in color, typically 2-3 minutes. Scrape down the sides of the bowl as needed. Beat in the eggs one at a time, incorporating each fully before adding the next, then stir in the vanilla extract.
- With the mixer on low speed, gradually add about one-third of the dry ingredient mixture to the butter mixture, mixing just until combined. Then, pour in half of the buttermilk and mix until just incorporated. Continue this process, adding another third of the dry ingredients, followed by the remaining buttermilk, and finally the last third of the dry ingredients. Be careful not to overmix the batter. Finally, gently fold in the finely grated carrots using a spatula. The batter should be thick, moist, and wonderfully flecked with bright orange carrot.
- Drop rounded tablespoons of batter onto your prepared baking sheets, leaving about 2 inches between each mound. Bake for 10-12 minutes, or until the edges are lightly golden and the centers spring back when gently touched. Once baked, let the whoopie pies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cool before frosting.
- In a large bowl, with an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until the mixture is incredibly smooth and creamy, with no lumps, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy. Stir in the vanilla extract and a tiny pinch of salt. Continue to beat for another minute or two until the frosting is wonderfully airy, smooth, and spreadable, yet firm enough to hold its shape perfectly between two cake halves.
- Once your carrot cake cookies are completely cooled, pair up cookies of similar size. Take one cooled carrot cake cookie and either dollop a generous spoonful of the prepared cream cheese frosting onto the flat bottom, or pipe it on using a pastry bag fitted with a large round tip. Gently place a second matching cookie on top, flat side down, and lightly press it to create a beautiful, frosting-filled sandwich. Arrange them on a platter for an impressive display.
Notes
Imagine two delicate, incredibly moist, and perfectly spiced carrot cake cookies, bursting with finely grated carrots and a hint of nutmeg and cinnamon, embracing a luscious, creamy, and tangy cream cheese frosting. It’s a texture symphony in every bite – soft, tender cake giving way to smooth, rich frosting, culminating in an experience that is both sophisticated and utterly irresistible.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American