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….




Carrot Cake Whoopie PIes


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.

carrot cake whoopie piesThe best part is how crazy easy these are to make. Yep, I didn’t go all BettyMarthaCrockerStewart.


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

Author Michelle Keith/ The Village Cook


  • 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


  • 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