Comida Kraft
Recipe Box

Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies is rated 4.875 out of 5 by 8.
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
Total fat 11g
Saturated fat 3.5g
Cholesterol 40mg
Sodium 310mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 18g
Protein 3g
% Daily Value
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

Rated 5 out of 5 by from very easy to make. very easy to make. I used a pampered chef small cookie scoop and made 41 cookies. Baked on a cookie sheet not whoopie pan. With a cookie scoop this type of pan is not needed. I did prepare cookies night before, placed in a storage container with wax paper in between layers. This is a must otherwise your cookies will stick. I did prepare filling night before and refrigerated then used pastry bag to fill.
Date published: 2012-04-15
Rated 4 out of 5 by from Awesome would suggest beating the cream cheese first gradually add the milk then dry pudding to... Awesome would suggest beating the cream cheese first gradually add the milk then dry pudding to make it more creamer if u follow the recipie it turnns out clummpy bits and pieces of the cream cheese through the icing not so smooth but still good
Date published: 2012-03-23
Rated 5 out of 5 by from I made these for a fundraiser and they were a hit. 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!
Date published: 2014-04-15
Rated 5 out of 5 by from These little gems are wonderful. These little gems are wonderful. Use an ice cream scoop to portion the batter to make equal size tops and bottoms.
Date published: 2012-03-11
Rated 5 out of 5 by from Kid easy. Kid easy. Quick and simple. I used chopped dates instead of nuts.
Date published: 2012-11-23
  • 2016-08-29T10:43CST
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