I've been thinking about pumpkin pie spice, carrot cake, apple picking, and pumpkin carving...I love fall. I decided to bake up some Carrot Cake Whoopie Pies today, while my husband attempts to coach Notre Dame through the television. For those of you who actually read the blog, I'm beginning to think only 3 of you, enjoy the pics!
Carrot Cake Whoopie Pies
1 1/8 cups all-purpose flour
2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup and 2 tablespoons packed light brown sugar
1/3 cup and 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1/2 cup raisins (optional)
8 ounces cream cheese
1/4 cup honey
Whisk together flour, baking soda, salt, and cinnamon together in a small bowl. Set aside. In an electric mixer at medium speed, beat together egg, vanilla, sugars, and butter. Mix in carrots and raisins (if using) at low speed. Add the flour mixture and blend until just combined.
Chill dough in freezer for 15 minutes. If you do not have silpat mats for your cookie sheet, spray with nonstick cooking spray. Using a medium scoop (about 2 tablespoons) place dough on cookie sheet 2 inches apart. Bake for about 11 minutes until lightly browned. Remove from oven and let sit 1 minute on sheet before transferring to wax paper lined cooling racks. Let cool completely.
Blend cream cheese and honey in medium bowl. You can also add ginger, nutmeg, or cinnamon to this frosting. If you prefer something sweeter, try adding some powdered sugar.
Once cooled, sandwich together the carrot cake "cookies" with about 1 1/2 tablespoons cream cheese. This recipe made 9 whoopie pies. Enjoy!