Oh My, these Carrot Cake Whoopie Pies are the Whoopie bomb! Personally I had never eaten a Whoopie Pie
(or knew what they were) until I moved up to Maine nineteen years ago! I grew up with my mother buying Moon Pies, yes, I know there is a difference but in my mind, they are kind of the same. Once I tried my mother-in-law’s, I was hooked and couldn’t wait to try my hand at making these scrumptious “cake sandwiches”. Let me tell you, these Carrot Cake Whoopie Pies are truly the bomb!
For my Carrot Cake Whoopie Pies I used my recipe from my Macadamia Nut Carrot Cake – which was an original recipe that belongs to my mother-in-law’s family. Believe me, I consider myself lucky to be able to get a hold of these “old time” recipes, and be able to convert them into a Gluten-Free Delicious piece of heaven. My mother-in-Law Louise is one heck of a cook and baker! She is right up there at the top of the line standing next to mother when it comes to making something delicious. Also, she is just a wonderful person. She stepped in when my mother passed and took on that role and I will love her forever!
These delightful Carrot Whoopie Pies are a switch up of my Mother-in-Laws delicious Carrot Cake! One bite and you'll be sold!
- 1 cup – Bob’s Red Mill’s 1 to 1 Gluten-Free Flour
- 1 tsp – Ground Cinnamon
- 2 tsp – Baking Powder
- ½ tsp – Baking Soda
- ½ tsp – Xanthum Gum
- 1 ¾ cup – Sugar
- 1 cup – Olive Oil
- 4 – Eggs
- 1 tsp – Pure Vanilla
- ¼ cup – Almond Milk – unsweet
- 3 cups – Grated Carrots
- 1 cup – Walnuts – diced small
- 1 8oz – Cream Cheese – room temp
- ¼ cup – Butter – room temp
- 1 ½ tsp – Pure Vanilla
- ½ tsp – Butter Extract
- 16oz – Powdered Sugar – sifted
- Sift flours, cinnamon, baking powder, baking soda, and xanthum gum in a small bowl. Set aside until needed.
- Blend sugar and olive oil until creamy. Add eggs 1 at a time, beating between each addition.
- Blend in milk and vanilla.
- Blend in flour mixture a little at a time.
- Stir in carrots and walnuts.
- Drop by scoop full onto parchment paper or whoopie pie pan (spray whoopie pie pan with non-stick spray).
- Bake 12 to 15 minutes or until toothpick inserted into center of whoopie pie comes out clean.
- Cool completely before adding frosting.
- Beat cream cheese and butter until smooth and creamy.
- Add vanilla and butter extract.
- Beat in powdered sugar 1 cup at a time.
- Frost one whoopie pie and place another on top! You are ready to spread the Whoopie Pies around!
My Carrot Cake Whoopie Pies are one delicious bite of heaven! Make sure to bake extras because you are going to need them. Everyone will be standing at the counter, people will be knocking at your door (because of the smell wafting from your house), and the grandchildren will be hanging onto your legs waiting for you to put them out on the table. When you do, make sure you back away slowly, because they are going to devour these and anything else in their way. Get your Carrot Cake Whoopie Pies in the oven and set back and watch the family leave their phones, computers and games just to get a bite of one of these delightful Carrot Cake Whoopie Pies. Nothing makes me happier than having the family sitting around the table enjoy and good meal or dessert. Enjoy!
From my kitchen to yours,