Carrot Cake Whoopie Pies Recipe - Allrecipes.com
Carrot Cake Whoopie Pies Recipe
  • READY IN 51 mins

Carrot Cake Whoopie Pies

Recipe by  

"These whoopie pies are made with spice cake rounds, filled with a sweet creamy filling, and topped with pecans."

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Ingredients Edit and Save

Original recipe makes 22 whoopie pies Change Servings

Directions

  1. Heat oven to 350 degrees F.
  2. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
  3. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
  4. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
  5. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 51 mins

Footnotes

  • Variation: Prepare as directed, omitting the shredded carrots and using a carrot cake mix.
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Reviews More Reviews

Mar 21, 2012

Nice & Moist but I am going to try for bigger flavor profile the next time I make them. I think to boost the flavor I will replace the water for the cake mix with coffeee & use Cheesecake Pudding instead of vanilla. Overall a really nice spin on the whoopie pie I was a little concerned on how well the cream cheese & milk would blend. I beat the cream cheese and slowly added the milk while I was beating it and it worked well.

 
Jul 09, 2012

These tasted really good, but they fell apart VERY easily. Not what I was looking for as I made them for my 5 year old.

 

5 Ratings

Sep 01, 2013

These cookies were very good....BUT they had more of a cake texture than cookie. During the filling of the cookie step, I had cake all over my hands due to them being sticky, crumbly and messy. I followed the cookie recipe to a T, but I had to tweek the filling recipe. Heres what i did: beat the cream cheese and milk until blended, then mixed in a box of pudding until blended (as the directions said). It had a watery consistency even after setting for hours in the fridge, so i added another box of pudding and used banana flavor. These cookies were delicious but better eaten with a fork.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.2 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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