"A delicious, moist cookie for anyone who loves carrot cake." — BakingObsession123
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1 (8 ounce) can
crushed pineapple, drained with juice reserved
1 (8 ounce) package
cream cheese, softened
juice from canned pineapple
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.
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.
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.
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.
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!
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
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 63
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