Easter is just a few days away! I love Easter so so much for reasons that have nothing to do with carrot cake. BUT one of the things I have grown to love about Easter dinner (besides the time with family) is Carrot Cake. These whoopie pies are a fun twist on the traditional cake…the kiddos will be excited about carrot cake!
Carrot Cake Whoopie Pies
2 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 medium carrots, grated (about two cups)
1/2 cup chopped pecans
Position a rack in the center of the oven and preheat the oven to 350 F. Line two baking sheets with parchment paper.
Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
In the bowl of a stand mixer fitted with paddle attachment, beat together sugars and butter on low speed until combined. Add eggs, beating well. Add the vanilla and beat until combined. Add flour mixture and beat on low until incorporated, scraping down the sides of the bowl.
I like to use a pastry bag for whoopies. Fill pastry bag with batter, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each. Let cool on the sheet for 5 minutes before transferring them to a cooling rack.
Cream Cheese Frosting
1 8 oz package cream cheese, softened
1/2 cup butter, softened
1 pound confectioners sugar (4 cups)
1 teaspoons vanilla
Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.
Sandwich filling between two cakes and store in an air tight container.