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Desserts

Carrot Cake Whoopie Pies

4.9 (7)
Carrot Cake Whoopie Pies recipe
photo by:kraft
Whoopie!!! Here's a great way to enjoy carrot cake with cream cheese frosting: in a handheld pie.
time
prep:
20 min
total:
51 min
servings
total:
22 servings
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What You Need

1
pkg.  (2-layer size) spice cake mix
2
pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided
3
large  carrots, shredded (about 2 cups)
1/2
cup  chopped PLANTERS Pecans
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4
cups  milk

Make It

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.

Kraft Kitchens Tips

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