Carrot Cake Whoopie Pies

4.9
(8) 5 Reviews
Prep Time
20
min.
Total Time
51
min.
Servings

22 servings

Whoopie!!! Here's a great way to enjoy carrot cake with cream cheese frosting: in a handheld pie.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
  • Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
  • Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
  • Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

Variation

Prepare as directed, omitting the shredded carrots and using a carrot cake mix.

Servings

  • 22 servings

Nutritional Information

Serving Size 22 servings
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 11g
Saturated fat 3.5g
Cholesterol 40mg
Sodium 310mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 18g
Protein 3g
   
Vitamin A 35 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • loharris929 |

  • softballwife10 |

    I made these for a fundraiser and they were a hit. They are very light, fluffy and moist. The carrot wasn’t too much and the filling mixed perfectly. Will be making these for this Easter. Would def. recommend them!

  • freshiris01 |

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