Carrot Cake Whoopie Pies

Yes, I know, this is a little late on the whole whoopie pie phenomenon. Okay, a couple of years late. But I have a confession to make; I was scared of making them. Not because I was worried that they wouldn’t turn out okay, but because I’m a little obsessive compulsive about things matching up. I knew I’d want them to be exactly the same size, so they could be neatly stuck together and be all pretty and symmetrical. I also knew that this was never going to happen and so I avoided making them. This is coming from a girl who has been caught weighing batter into cupcake cases so they all come out the same. Seriously.


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This was all until I saw carrot cake whoopie pies on Pinterest. Something changed. They were just so cute. I love carrot cake but whenever I bake a full cake, I end up taking a giant slice with extra cream cheese frosting then going in to a food coma. Don’t pretend like you don’t know what i’m talking about! These little  morsels of fun however would be perfect. You know, until I ate 10. 

 

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And they were perfect, so cute and perfectly sized. They didn’t all match up perfectly, but I tend to think of carrot cake as a pretty rustic cake anyway and so this added to their cute little character. I sandwiched them together with my perfect cream cheese frosting so it didn’t go all goopy and run everywhere. What can I say? I’m now a whoopie pie convert!

 

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Carrot Cake Whoopie Pies
Yields 16
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For the Cake
  1. 120g butter
  2. 100g caster sugar
  3. 100g light brown sugar
  4. 2 large eggs
  5. 1 tsp vanilla
  6. 275g plain flour
  7. 1 tsp bicarbonate of soda
  8. 1 tsp baking powder
  9. 1 tsp ground ginger
  10. 2 tsp ground cinnamon
  11. 1/2 tsp all spice
For the Frosting
  1. 175g butter
  2. 250g icing sugar
  3. 1 tbsp cornflour
  4. 175g cream cheese
For the Cake
  1. Cream together the butter and sugar until soft and fluffy.
  2. Add in the eggs and vanilla and beat until fully combined.
  3. Place all the dry ingredients into a separate bowl and mix.
  4. Sieve the dry ingredients into the wet a 1/4 at a time.
  5. Finally stir in the carrots.
  6. Pre heat the oven to 180C. Line a large baking tray with baking parchment.
  7. Transfer the batter to a large piping bag fitted with a large open nozzle or cut an inch hole in the end.
  8. Pipe 1 1/2 inch circles of mixture onto the baking parchment 2 inches apart. You may need to cook them in batches.
  9. Bake for 12-15 minutes until firm but not hard.
  10. Leave to cool for 5 minutes then transfer onto a cooling rack
For the frosting
  1. Beat the cornflour and 2 tbsp of the butter together until combined.
  2. Mix in the rest of the butter.
  3. Sift in the icing sugar into butter 50g at a time until fully combined.
  4. Fold in the cream cheese a chunk at a time carefully so not to make the icing to loose.
  5. Gently stir in the cinnamon.
  6. Pipe or spread onto one half of a whoopie pie and sandwich with a similar sized half.
Mess Makes Food http://www.messmakesfood.com/
 

 

 

 

Comments

  1. says

    Pinterest can make us do some wild and crazy things. I love the idea of potential portion control making carrot cake as a whoopie pie! (As an aside, I always weigh my cookie balls as I scoop them. Do we need OCD baking intervention?)

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