Saturday, April 16, 2011

Carrot Cream Cheese Whoopie Pies


If you enjoy carrot cake with cream cheese frosting, I think you will love this pretty little sandwich cookie that will fit perfectly with your Easter dessert menu.  If you think children will rather enjoy some butter icing between the layers. .go ahead and fill with the icing of your choice.
Make them ahead during the week and store them in the freezer.  Since they have a cream cheese filling, do not store them unrefrigerated.
The cookie is sweet but is balanced with the cream cheese filling.

  • 1 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup creamed honey
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 3/4 cup finely grated carrots (about 2 medium)
  • 1/2 cup solid packed dates (chopped very fine)
  • 8 ounces cream cheese
  • 3 tablespoons creamed honey
  • 1 tablespoon fresh lemon juice
  1. Whisk together flour, cinnamon, baking soda and salt in a bowl.
  2. In a food processor or mixing bowl, combine butter, brown sugar and honey until creamed.
  3. Add the egg, honey and lemon juice.  .pulse until creamed or mix with beaters.
  4. Add the dry ingredients and the carrots and dates and pulse until just combined. .or mix with beaters.
  5. Refrigerate batter for 1 hour.
  6. Preheat oven to 350 convection or 375 regular bake.
  7. Using a small ice cream scoop to keep the cookies even in size, drop 2 inches apart on a parchment paper lined cookie sheet.
  8. Bake until browned.
  9. Remove to a cooling rack.
  10. Combine the cream cheese, the 3 tablespoons honey and the 1 tablespoon fresh lemon juice until creamy and smooth.  (using the food processor makes this a quick job)
  11. Divide the cookies in half.  Put one teaspoon of cream cheese filling on a cookie and top with it's twin.
  12. Sift some powdered sugar over all the cookies while they are still on the rack.
  13. Freeze in a single layer and then store in a covered container in the freezer or overnight in the refrigerator.

11 comments:

  1. oh my goodness these look sooo good!

    ReplyDelete
  2. I make whoopie pies all the tme, my family LOVE them, but Carrot Cream chesse whoopie pie, girl I am MAKING thosr today if I have time!!
    I LOVE you BLOG, it rocks!!!!!

    Happy baking and cooking,
    Tricia

    ReplyDelete
  3. Yum! That looks like WAY more than 1 tsp. filling between the cookies. Did you mean 1 TBLS?

    ReplyDelete
  4. Now this brings back memories. My mother used to make us whoopie pies for our snack at school and although we had the chocolate ones they looked just like that on the rack. I think these would be great. Not sure what creamed honey is though, never have seen that in the stores.

    ReplyDelete
  5. Filling amount ..I used a teaspoon so I didn't measure exactly but the are small cookies.

    Creamed honey is just regular honey that is not liquid. It is the stuff bought in a tub instead of a squeeze bottle.

    ReplyDelete
  6. Just wondering if you think liquid honey would work? If not, I will be making a trip to the 24 hour store for some creamed honey.

    ReplyDelete
  7. I love whoopie pies and these look fantastic.

    ReplyDelete
  8. Yummy...I have to bake some of these. my family would love them! I'm just afraid I might like them too much.

    ReplyDelete
  9. I just discovered your blog at Between Naps on the Porch, and I'm so glad I did. I can't wait to try some of your recipes. My kids loved the whoopie pies, and many of the other treats (like the soft pretzels) we had at the Amish farm store, Countryside Road Stand, in Ronks, PA. Thanks for sharing your recipes.

    ReplyDelete