August 1: Carrot Cake with Cream Cheese WHOOPIE PIES!

by Joanne on August 1, 2009

It’s the monthly blog event with Sweet and Simple Bakes.  Check out the spot HERE.

S&SB_Baking_EventThis month’s recipe is Carrot Cake with Cream Cheese. Well I did make carrot cake, but I turned it into something a little more fun… WHOOPIE PIES!  That’s right, carrot cake whoopie pies.  I think you’ll enjoy this one.

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The following is the original recipe from Sweet and Simple Bakes but I’ve noted my adjustments.  Make sure to check the Sweet and Simple site to see what everyone else did with the recipe.

Serves 12, Ingredients:

  • 6 1/2 oz self-rising flour (I used 8 oz All Purpose flour)
  • 1/2 tsp baking soda
  • pinch salt (I used about 1/2 tsp)
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg (I used ground nutmeg)
  • 1/2 tsp Pumpkin pie spice
  • 2 eggs
  • I added 1 tsp vanilla extract
  • 5 oz vegetable or sunflower oil
  • 7 oz light or dark brown sugar
  • 11 oz grated carrots (I used 10 oz and I boiled them for 5 minutes to soften)
  • 4 oz sultanas (raisins)…(I used about 3/4 cup)
  • I added 8 oz crushed pineapple, slightly drained
  • I added 3 oz coconut
  • Optional:  3 oz chopped walnuts (omitted in cake mixtured but used to decorate).

Cream Cheese Icing: * I doubled this recipe

  • 3 oz cream cheese
  • 3 oz softened butter
  • 4 1/2 oz confectioners sugar
  • 1/2 tsp vanilla extract (I used 1 tsp)

Directions:  Please see the original recipe at Sweet and Simple  if you want to make a whole carrot cake. The following is the directions for Carrot Cake Whoopie Pies.

Preheat oven to 300 F.  Mix all dry ingredients and set aside.  Beat the eggs in a large bowl. Add the oil and brown sugar. In a food processor, add the cooked grated carrots, raisins, coconut and puree. NOTE:  This is how I sneak raisins into a recipe when there is someone who doesn’t like raisins…the raisins in puree form are undetectable by texture and yet still add their wonderful sweetness.

Add the pureed mixture into the oil and sugar and mix well. Stir in the dry ingredients and mix only until combined. No over mixing allowed! 

From left to right and down: The oil sugar, the carrot-raisin-coconut puree, the dry flour mix.

From left to right and down: The oil sugar, the carrot-raisin-coconut puree, the dry flour mix.

Showing the jumbo large and the small tart pans

Prepare muffin pans. I used 12 small muffin pans (typically used for mini tarts) and 8 of the 12 large (jumbo) muffin pans. Spray with non-stick. Pour your mixture (about 1 TBS in small pans, about 3 TBS in large pans) into the pans.  Remember you are going to sandwich the baked cakes so you want them to be fairly flat and small.  Bake for 15 minutes in small pans and 25 minutes in large (jumbo) size pans.
Allow to cool then remove from pans. 
Prepare the cream cheese frosting: 
Beat the cream cheese and butter until combined. Add the vanilla extract and the confectioners sugar.  Turn into a piping bag.
Assemble:
To assemble the whoopies, pipe frosting on top of half of the baked cakes. 
Top with cream cheese frosting

Top with cream cheese frosting

Now top with an uniced cake to make a sandwich.  To decorate, press down slightly so some of the icing peeks out from the sides, now roll in chopped walnuts if using or coconut or whatever you wish to decorate.
Roll in chopped walnuts to decorate

Roll in chopped walnuts to decorate

Chill and serve your Whoopies!
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Rosie and Maria, great recipe. You can’t go wrong with carrot cake and certainly the way your recipe is written it is SO easy. I added a few more pans and gadgets to clean up but it was STILL an easy, super good recipe.  Love it!
Enjoy a whoopie pie

Enjoy a whoopie pie

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20 Comments

  • At 2009.08.01 22:58, burpexcuzme said:

    They are SO darling! SOOO pretty and cute and adorable! But hahaha, I JUST posted abt how much I hate desserts and did my own savory version of “carrot cake”!

    • At 2009.08.02 04:01, Rosie said:

      WOW you made Whoopie Pies – they look amazing!! I just adore your little fondant carrots. What a great bake – well done!

      Thank you for taking part in this month’s Sweet & Simple Bakes event! I do hope you will join us once again in our monthly baking :0)

      Best wishes Rosie x

      • […] Link: August 1: Carrot Cake with Cream Cheese WHOOPIE PIES! « […]

        • At 2009.08.02 05:32, Maria said:

          OMG these are simply amazing and so CUTE!

          Thanks for taking part and hope you will join us again.

          Maria
          x

          • At 2009.08.02 11:30, PARI said:

            Your pies are adorable and cute. Will try this version also. Thanks for dropping by.

            • At 2009.08.02 13:05, mangocheeks said:

              Ooh my goodness, they look splendid!

              • At 2009.08.02 13:16, Shri said:

                These pies are so adorable..Quite creative!Somehow in the back of my mind I was hoping to see the loaf and this is a pleasant surprise!Great idea to use raisins in puree’ form:)

                • At 2009.08.02 13:18, Lynn said:

                  Fantastic!!!! I really love your carrot cake whoopie pies with those little the fondant carrot!!! Yummy, Yummy, Yummy!!! Could you send some to me right now? hehe…

                  p.s: Thanks for dropping by. 🙂

                  • At 2009.08.02 13:38, chayacomfycook said:

                    What a wonderful idea to make carrot whoopie pies and your are so attractive. I never thought of pulverizing the raisins. That is a great idea. Yes, I have some who would not touch it with raisins sticking out but would never know the difference, when they are hiding.

                    A really great way to handle this recipe.

                    • At 2009.08.02 14:25, Lucie said:

                      Wonderful idea! Will try to do this next time! great blog by the way. Best wishes, Lucie

                      • At 2009.08.02 17:50, Jeena said:

                        These are so so cute! I really adore those little mini carrots on top of each one – really beautiful.

                        • At 2009.08.02 22:44, Dips said:

                          Wow !! Great variation…great for a party or when you are entertaining !!

                          • At 2009.08.02 22:55, Selvi said:

                            the carrot whoopie pies are really a great idea…so creative and its really good for parties….

                            • At 2009.08.03 08:48, HeatherFeather said:

                              Wow- these turned out so cute and pretty. Nice job! I usually like to join in on the Sweet & Simple Bakes, but am in the middle of moving, so I missed out this month. I love your variation on the recipe.

                              • At 2009.08.03 13:39, Miranda said:

                                These are beautiful and look so yummy.

                                • At 2009.08.03 17:20, wonk said:

                                  Oh those look fantastic. I love how you made them in to whoopie pies and adding the crushed pineapple sounds like really interesting, I must try that myself next time!

                                  • At 2009.08.04 07:29, Chris said:

                                    They look like carrot cake burgers, yum.

                                    • At 2009.08.04 08:30, Kelly-Jane said:

                                      You’ve been so creative – they look great!

                                      • At 2009.08.05 02:26, The Girl said:

                                        These are brilliant!! So creative, absolutely love them.

                                        And good tip about sneaking in the raisins – will remember to puree in the future!

                                        • […] I say…just can’t get enough carrot cake.  To see the Carrot Cake WHOOPIE PIES, click HERE.  But don’t leave yet because this recipe by Ellie Krieger and a baking bloggers bake-a-long […]

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