It’s officially spring …but it has felt more like summer in my area. 86 degrees with high humidity = bad hair and craving springtime treats.
Of course, when I think of spring, I think of bunnies, and when I think of bunnies, I think of carrots and when I think of carrots I think of carrot cake….
oooo.
Whoopie.
Hence:
Carrot Cake Whoopie PIes
And, there are carrots in there. So you can totally call it healthy, right? Okay, maybe not “healthy” but healthier than a non carrot whoopie pie.
The best part is how crazy easy these are to make. Yep, I didn’t go all BettyMarthaCrockerStewart.
Nope
Cake mix with a kick on this one baby! Of course it was an all natural organic blah blah cake mix, and I added a few twists to make it more homier, but the bottom line is that indeed it stared from a box. But, don’t worry: I’ll share the secret tips.
1. melted butter
2. fresh carrots
3. extra cinnamon
That’s it. Now: go get your inner Betty in gear and whip up a batch of these!
Carrot cake whoopie pies
Ingredients
- 1 box carrot cake mix
- 1 egg
- 1/4 cup melted butter
- 1/4 cup shredded carrots shredded on finest plate to tiny specks (sawdust)
- For the filling:
- 4 ounces cream cheese
- 2 TBS heavy cream
- 2 cups powdered sugar
Instructions
- Preheat oven to 375
- Combine the mix, egg and melted butter
- Add the carrots and mix well
- Allow to rest 15 minutes
- Spoon by tablespoons 2" apart on a parchment lined baking sheet
- Bake 6-9 minutes or until center is soft and edges are set
- Allow to cool and fill
- For the filling:
- Mix cream cheese, cream and sugar at medium speed until fluffy
- Spread on the flat side of cookie, and top with another cookie
- Makes 24
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