Carrot Cake Whoopie Pies w/ Almond Cream Cheese Frosting

The recipe Carrot Cake Whoopie Pies w/ Almond Cream Cheese Frosting can be made in roughly 45 minutes. For 54 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 362 calories, 3g of protein, and 16g of fat each. It works well as a very affordable hor d'oeuvre. Plenty of people made this recipe, and 3039 would say it hit the spot. If you have cinnamon, baking soda, cream cheese, and a few other ingredients on hand, you can make it. It is brought to you by The Kitchen McCabe. It is a good option if you're following a lacto ovo vegetarian diet. It can be enjoyed any time, but it is especially good for Easter. With a spoonacular score of 27%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Pumpkin Whoopie Pies with Cream Cheese Frosting, Red velvet whoopie pies with cream cheese frosting, and Red Velvet Whoopie Pies with Cream Cheese Frosting.

Servings: 15

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, salt, soda, and baking powder. Set aside.Place the butter, coconut oil, white and brown sugars in the bowl of a stand mixer. Cream the butter and sugars together until fluffy, scraping the sides down once.Add the eggs the butter and sugar and beat in well. Add the vanilla and apple sauce to the mixture and mix together. Add the flour mixture and mix in until just combined.Add the grated carrots to the mixture and mix until just distributed.Line a baking sheet with a non-stick mat or parchment paper. Place rounded Tablespoon fulls of the batter 2 inches apart on the baking sheet(I prefer to use a scoop that is 1 T. in volume for even sized cookies). Bake for 10-12 minutes, or until the tops of the cookies are just firm. Place cookies on a wire rack to cool.FOR THE FROSTING:Place the butter and cream cheese in the bowl of a stand mixer and beat together on medium speed until light and smooth, scraping down the sides occasionally.Add the powdered sugar to the butter and cream cheese, 1 C. at a time, mixing in well after each addition. Add the almond extract and mix in well. Turn the speed up to medium/jhigh and beat the frosting for 1 minute, or until smooth and creamy. Mixture will be thick. Place the frosting in a piping bag fitted with a large round tip.Pipe a circle of frosting on top of the bottom side of a cooled cookie half. Top with another cookie half and press together lightly. Fill the remaining cookies with frosting and store in an airtight container.

 

Step by step:

1. Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, salt, soda, and baking powder. Set aside.

2. Place the butter, coconut oil, white and brown sugars in the bowl of a stand mixer. Cream the butter and sugars together until fluffy, scraping the sides down once.

3. Add the eggs the butter and sugar and beat in well.

4. Add the vanilla and apple sauce to the mixture and mix together.

5. Add the flour mixture and mix in until just combined.

6. Add the grated carrots to the mixture and mix until just distributed.Line a baking sheet with a non-stick mat or parchment paper.

7. Place rounded Tablespoon fulls of the batter 2 inches apart on the baking sheet(I prefer to use a scoop that is 1 T. in volume for even sized cookies).

8. Bake for 10-12 minutes, or until the tops of the cookies are just firm.

Place cookies on a wire rack to cool.FOR THE FROSTING

1. Place the butter and cream cheese in the bowl of a stand mixer and beat together on medium speed until light and smooth, scraping down the sides occasionally.

2. Add the powdered sugar to the butter and cream cheese, 1 C. at a time, mixing in well after each addition.

3. Add the almond extract and mix in well. Turn the speed up to medium/jhigh and beat the frosting for 1 minute, or until smooth and creamy.

4. Mixture will be thick.

5. Place the frosting in a piping bag fitted with a large round tip.Pipe a circle of frosting on top of the bottom side of a cooled cookie half. Top with another cookie half and press together lightly. Fill the remaining cookies with frosting and store in an airtight container.

Nutrition Information:

covered percent of daily need