Carrot Cake Whoopie Pies are like portable carrot cakes with cream cheese icing. These soft and cakey cookies are made with shredded carrots, walnuts, and spices. Ready in about 30 minutes, they’ll be your new favorite grab-and-go treat.
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper, set aside.
In a mixing bowl, beat butter, sugar, and brown sugar until light anfd fluffy. Add in eggs and vanilla extract, beat until blended.
Slowly add in flour, cinnamon, baking soda, baking powder, kosher salt, and ginger just until combined (do not overmix).
Fold in shredded carrots and walnuts.
Using a 2 Tablespoon scoop, drop cookie dough about 2 inches apart on parchment paper lined cookie sheets. Bake for 13- 15 minutes, until edges of cookies are golden brown. Allow cookies to cool on panf or 5 minutes, then remove and cool completely on wire cooling rack.
When cookies have cooled, make the filling. In a mixing bowl beat butter and cream cheese for 3-4 minutes until well blended. Add in powdered sugar and vanilla extract, beat until creamy.
Add frosting to a piping bag, or ziploc bag with corner snipped off. Pipe a swirl of frosting onto half of the cookies. Add the second cookie on top to make a cookie sandwich.
Notes
Don’t overmix the dough. This can make your cookies turn out tough and dense. Mix just until all the flour is absorbed.
Don’t overbake the cookies. Bake them just until the edges are firm to keep them pillowy-soft. The cookies will continue to cook on the baking sheet once they’re pulled out of the oven.
Scoop evenly. Try your best to make each cookie the same size. You can do this by scooping and leveling the batter in the same way for each cookie.
Let them cool completely. Allow the cookies to cool all the way before piping on the frosting. This is because piping the frosting onto a warm cookie will cause it to melt.