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
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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.

 

6 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.

 
Jun 01, 2014

These were very good, but the cookies were sticky on the fingers after awhile

 

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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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