Not-So-Skinny Carrot Cake Whoopies with Cream Cheese Frosting



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With Trey coming home in 7 days, 7 days, 7 DAYS GUYS (!) I wanted to make something super tasty that he’ll drool over. Afterall, he hasn’t had my cooking or baking in three whole months! Okay, that’s a lie – I’ve sent him a few care packages full of baked goods. His favorite dessert is carrot cake, and normally I’d make a healthy version of carrot cake but this time I went all out on the naughty ingredients. It’s a celebration bitches! He deserves all the granulated sugar these contain! YOLO, and all that jazz.

But I will say these contain zero butter, just coconut oil so that counts for something. And the spices in these babies are to die. If you like the traditional spices of carrot cake – nutmeg, cinnamon, and ginger, then you won’t be disappointed. They deliver on the flavor. The flavor is so on point that you don’t need the cream cheese. But who am I kidding, a whoopie pie ain’t a whoopie pie without the cream filling.

I got this recipe from Serena of Domesticate Me. These would be excellent for an Easter brunch, and if you’re looking for something for St. Patty’s Day, swap out the carrots with zucchini for some festive green fun!



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INGREDS
Pies
+ 2 cups grated carrots
+ 2 cups flour
+ 1 1/2 teaspoons baking soda
+ 1 teaspoon baking powder
+ 1 1/2 teaspoons cinnamon
+ 1 1/4 teaspoons ground ginger
+ 1/2 teaspoon ground nutmeg
+ 1/2 teaspoon salt
+ 3/4 cup packed brown sugar
+ 3/4 cup granulated cane sugar
+ 2 eggs
+ 2 1/2 tablespoons melted coconut oil
+ 1/4 cup plus 3 tablespoons unsweetened apple sauce
+ 1 teaspoon vanilla extract

Frosting
+ 8 ounces cream cheese, softened
+ 1 cup powdered sugar
+ 3 tablespoons maple syrup

DIRECTIONS
+ Preheat oven to 350. Line two baking sheets with parchment paper.
+ Using a food processor, shred carrots on course setting. If you don’t have a food processor, a a box grater works just fine. Use the largest holes.
+ In a large bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
+ In another bowl, whisk together brown sugar, cane sugar, and eggs until mixture is fluffy and pale yellow in color. Whisk in coconut oil apple sauce, and vanilla extract.
+ Pour wet ingredients over the dry ingredients and mix until just combined. Do not over mix.
+ Fold in carrots and refrigerate for 45 minutes to an hour.
+ Prepare your frosting. Using a hand held mixer, beat together the cream cheese, powdered sugar, and maple syrup until smooth.
+ Using a round tablespoon, scoop batter onto baking sheets about 2 inches apart. Use your fingers to form into even circles if needed.
+ Bake for 10 minutes, one sheet at a time. Let cool for 5 minutes then transfer to a rack to cool completely for 10 minutes.
+ Spread a tablespoon or so of frosting onto the bottom side of a cake and top with another cake, bottom side down.
+ Eat immediately or store in refrigerator then dig in for a firmer whoopie.

Hurry home honey! I’ve got some sweet whoopie waiting for ya! 😉



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1 Comment on Not-So-Skinny Carrot Cake Whoopies with Cream Cheese Frosting

  1. Michelle Knowles
    March 10, 2016 at 8:27 am (1 year ago)

    Sounds amazing! Welcome home Trey!

    Reply

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