Carrot Cake Whoopie Pies

 

If you've followed my blog you know I love Whoopie Pies ~ my favorite is the traditional chocolate cake like cookies filled with a sweet vanilla and marshmallow buttercream.  I have tried several flavor variations, but none were quite good, until this one.  This may not technically be a whoopie pie - the cookie is more flat like a cookie, and the filling a sweetened cream cheese.  But because it has the same idea - 2 delicious cookie/cakes sandwiching a yummy cream - I'm categorizing it with my Whoopies!!  The cookies are chockfull of carrots and oatmeal and traditional carrot cake spices and the filling has some nice spices too.

Recipe:
Cookies
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
4 oz  1 stick unsalted butter at room temp
1/2 cup light brown sugar
1/2 sugar
1 large egg at room temp
1/2 tsp pure vanilla extract
1 cup old fashioned rolled oats
1 1/4 cups finely grated carrots
Filling
8 oz cream cheese at room temp
1/3 cup confectioners sugar
1/4 tsp ginger
1/8 tsp allspice
1/3 tsp pure vanilla extract
2 Tbsps marshmallow fluff
Instructions:  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a med mixing bowl, set aside.  Beat the butter on low in the bowl of a stand mixer fitted with a paddle attachment.  Increase the speed to med and beat for 2 more mins until light and creamy.  Add the sugars and continue beating until very light and creamy.  Add the egg and vanilla and beat to incorporate.  Gradually add the dry ingredients along with the oats, beating until completely incorporated.  Stir in the carrots.  Using a tablespoon scoop, scoop mounds of dough onto the pan, spacing about 2 inches apart.  Place in the oven and bake for about 15 mins, or until brown and crips around the edges, and center is set.  Remove from the oven and transfer to a wire rack to cool.  For filling:  Beat the cream cheese in the bowl of a standing mixer fitted with a paddle on low, then increase to med and beat for about 3 mins or until light and creamy.  Add the remaining ingredients and beat until very light and fluffy.  When the cookies are cool, spread the flat side of a cookie with about 2 Tbsp of the filling, and top with a second cookie, flat side down, press together lightly.  Store airtight in layers separated by waxed paper, at room temp for up to a week.  Makes 1 dozen.
Recipe slightly adapted from "Milk and Cookies"  Carrot Cake Cookie Recipe

From one of my favorite cookie cookbooks, available in my baking store:
http://astore.amazon.com/rosscoubak-20/detail/0811872548

 

Enjoy!