Carrot Cake Whoppie Pies
(adapted from Whoopie Pies by Sarah Billingsley)
2 cups Flour
1 1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Salt
8 tablespoons Butter, softened
1/2 cup packed Light Brown Sugar
1/2 cup Sugar
1 teaspoon Vanilla Extract
1 cup Grated Carrots
Whisk together the flour, baking soda, baking powder,
cinnamon, ginger, nutmeg, and salt together.
In the bowl that you can use a mixer with,
cream together the butter and both sugars.
Cream on medium for 4-5 minutes
until light and fluffy.
Add the eggs, one at a time, beating well after each one.
Mix in vanilla.
Add the dry ingredients and mix just until combined.
Chill the batter in the refrigerator for at least 1 hour.
While the batter is chilling, make the cream cheese filling.
This is a recipe I have used for a very long time. I love it!
Cream Cheese Filling
8 ounces Cream Cheese
5 tablespoons Butter, softened
2 teaspoon Vanilla
2 cups Confectioners Sugar
Cream the cream cheese and butter together.
Add sugar 1 cup at a time. You might need more
if you want thicker filling.
Put filling in a pastry bag with a Wilton #12 tip.
Preheat oven to 350 degrees.
Use a small cookie scoop, and place circle of dough
on your baking sheet. Cook for 10 minutes.
Pipe the filling onto the bottom of 1 cookie,.....
and put the other cookie on top.
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