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