April 18, 2014

Carrot Cake Whoopie Pies!

These are a no brainer.
As in… my child will even eat these sort of no brainer!
Soooooooo delicious!

1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 tsp cinammon
1/4 tsp ground ginger
1/2 tsp nutmeg
1 cup brown sugar
1/2 cup soft butter (not margarine)
1 egg
1 1/2 tsp vanilla
1 cup large oats (not the quick kind)
1 1/4 cup grated carrot

1/2 cup cream cheese
2 1/2 tbsp butter
1 1/4 cups icing sugar
2 tsp vanilla

In a bowl, mix flour, baking powder, baking soda, salt, cinammon, ginger and nutmeg.
In a second bowl mix butter, brown sugar, egg and vanilla.  Mix with a hand mixer for 2-3 minutes until smooth.
Mix wet and dry ingredients lightly, then fold in carrots and oats.

For icing, mix butter and cream cheese and blend on high until smooth.
Add icing sugar and vanilla.

Preheat oven to 350.
Line cookie sheet with parchment paper.
Drop dough onto a cookie sheet spreading cookies approx. 2 inches apart.
Bake 11-14 minutes (until lightly golden brown).
Let cool to room temperature before adding icing.

Place a small amount of icing into a pastry bag (or ziploc baggie with the end snipped off - my preferred method, no mess).
Pipe a small (or large) amount of icing between two cookies making a sandwich.

Seeeeeee… so yummy!

I may add raisins to the cookies another time, or of course chocolate chips.

Thanks to Annie's Eats for a version of this recipe.

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