Description
Carrot Cake Whoopie Pies with a white chocolate cream cheese filling. You’re gonna want more than one.
Ingredients
- FOR THE WHOOPIE PIES:
- 2 ounces, weight Butter
- 2 ounces, weight Brown Sugar
- 2 ounces, weight Sugar
- 1 teaspoon Vanilla
- 1 Egg
- 6 ounces, weight Flour
- ¼ teaspoons Salt
- ¾ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ½ teaspoons Cinnamon
- ½ teaspoons Ginger
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice
- ¾ cups Shredded Carrots
- FOR THE CREAM CHEESE FILLING:
- 2 ounces, weight White Chocolate
- 8 ounces, weight Cream Cheese
- 4 ounces, weight Butter
- 4 ounces, weight Powdered Sugar
Preparation
For the whoopie pies:
Cream butter, brown sugar, and white sugar until fluffy. Scrape down the sides, and add the egg. Beat for 1 minute, or until egg is fully incorporated.
In a separate bowl, combine flour, salt, baking soda, baking powder, and all the spices together. Add to the butter mixture, little by little, scraping down the sides each time. Add carrots last, and combine.
Preheat oven to 350ºF.
Put carrot batter into a piping bag fitted with a wide flat tip. Pipe out disks that are 2 ½ inch diameter, then tap the sheet tray down on the table a few times for the batter to settle in. If there is a tip where you piped the batter, wet your hands a little and tap the tip down.
Bake for about 15 minutes.
For the white chocolate cream cheese filling:
Melt white chocolate over a double boiler, keeping a careful eye on it so it does not burn. Once melted, set aside.
In a mixing bowl fitted with a paddle attachment, beat cream cheese and butter together, then slowly add sifted powdered sugar. Once powdered sugar is all incorporated, beat on high to get the filling nice and fluffy. Then slowly add the melted white chocolate.
Place filling into a piping bag, no tip necessary. Once whoopie cookies are cooled, arrange side by side to fill. Pipe filling onto one side, and cover.
You can roll sides in shaved white chocolate if you like or just enjoy as is!
