Description
Delight in these soft and spiced Carrot Cake Whoopie Pies, filled with creamy coconut-infused cream cheese frosting and topped with toasted coconut for a perfect texture contrast. These treats combine the warmth of classic carrot cake flavors with a fun, sandwich-style presentation that makes them ideal for parties, dessert trays, or anytime a sweet craving strikes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon salt
Wet Ingredients & Batter
- ¼ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 ½ cups freshly grated carrots
- ½ cup sweetened shredded coconut
Frosting
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar (sifted)
- Pinch of table salt
- ½ teaspoon coconut extract
- ½ cup toasted coconut (for garnish)
Instructions
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, and salt until combined. In a separate large bowl, using an electric mixer, cream the room temperature butter with granulated sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Fold in the freshly grated carrots and sweetened shredded coconut gently. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Bake the Whoopie Pies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a tablespoon or small cookie scoop, drop rounded spoonfuls of batter onto the prepared sheets, spacing them about 2 inches apart. Bake for about 12 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. Allow the rounds to cool completely on wire racks.
- Make the Frosting and Assemble: In a clean mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, pinch of salt, and coconut extract, beating until fluffy and well combined. Spread or pipe the cream cheese frosting generously onto the flat side of one cake round, then sandwich with another. Press the outside edges gently into the toasted coconut to coat. Repeat with the remaining whoopie pies.
Notes
- For best results, use freshly grated carrots rather than pre-shredded.
- Allow the whoopie pies to cool completely before frosting to prevent melting.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
- Store whoopie pies in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best texture and flavor.
