Reviewed: Apr. 7, 2012

My husband loves these. They went over well at our Easter brunch.

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Reviewer:

MrsFisher0729

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Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 3, 2012

Needs more carrots, more spices. Light and moist but bland and not many carrots in this carrot cake. Frosting was also too sweet for me. I think I will try it again..but needs changes so only a three as is.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Apr. 25, 2011

Absolutely loved these. What a great way to change up carrot cake. I followed user reviews and doubled the cinnamon and added 1/2 tsp nutmeg. I also added about 2 c carrots and omitted the pineapple and raisins. Delicious. Used extra frosting to pipe carrots on top and they were beautiful

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Reviewer:

Stewheart

Reviewed: Apr. 23, 2011

There were SO easy and good. I took to work with sugar cookies for Easter, and everyone loved them! Very moist, great flavor--definately will add to my file to make again!!

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Reviewer:

thespohrs5

Reviewed: Mar. 30, 2011

Searched for these on a whim today and was glad to find this recipe! Sorry for all of the changes, but I tried it, and then adjusted accordingly--I upped the amount of salt to 1 tsp, doubled the cinnamon and added 1/2 tsp of apple pie spice, and used all margarine instead of butter and shortening mix. I also omitted the pineapple and raisins (preference) and 2 1/2 x the carrots. I only made half of the icing, using cream instead of pineapple juice, and it was plenty for the amount of sandwiches. I would like to try subbing in some oats for part of the flour next time, so it's got a slightly different texture.

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5 users found this review helpful

Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Mar. 5, 2011

These were very tasty and puffy whoopie pies! I used whole wheat flour, omitted the pineapple, raisins and nuts as my kids are carrot cake purists. I did double the grated carrot, added a 4 oz jar of baby food carrots, 1 tsp cinnamon and 1 tsp pumpkin pie spice as it wasn't spicy enough for us. I used a 1/8 cup scoop made 46 cookies or 23 sandwiches, baked 16 minutes on silpat lined sheets. 1 tbsp scoop made 96 cookies, 48 sandwiches, baked in 13 minutes. Filling 4 oz cream cheese, 1 tsp butter, 1 tsp cream, dash of vanilla and cinnamon, 2 cups icing sugar.

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Jan. 24, 2011

WOW. Used way more shredded carrots (like 2 cups total) and added some nutmeg, everything else was the same. I honestly didn't have high hopes for these, but they were AMAZING. Just as good, maybe better, than carrot cake (and I loooove carrot cake). I'll definitely make these again. They were a hit with everyone. Perfect.

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Reviewer:

monty

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

Reviewed: Sep. 5, 2010

Good idea, not so good results. They are a bit bland and don't taste much like carrot. The pineapple just left holes and they burned around the edges to get cooked enough in the middle. I think as is they would make great muffins just not cookies.

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Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Mar. 28, 2010

Outstanding cookie ! Being a Carrot Cake junkie these cookies filled the bill. It does make alot of filling but I used it for other things This ones a keeper !! Thanks for the recipe

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Reviewer:

Gordie

Cooking Level: Intermediate

Living In: Narragansett, Rhode Island, USA

Reviewed: Nov. 4, 2009

Definitely a hit! But they should be called Carrot Whoopie Pies! This time I didn't use pineapple or raisins and used milk instead of pineapple juice in the frosting. Yummy!

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6 users found this review helpful