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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Friday, June 20, 2014

Carrot Cake Whoopie Pies

I've had this recipe for a while and am just now getting around to making it. I think whoopie pies are so fun and different. I love carrot cake too, so putting them together just made good sense. My problem came when I went to my pantry to make them, I only had a yellow cake mix to work with. Spices to the rescue! With a little doctoring, I was able to improvise and get a perfect spice cake flavor. These cookies are so good and easy to make. They make about 2 dozen cookies that are perfect for lunches or snacking! #1 Son ate the majority of these. I went to get something out of the fridge the day after I made them, and the supply was very depleted. He finally fessed up that he'd been the one chowing down! Boys!!!

Carrot Cake Whoopie Pies



1 spice cake mix OR 1 yellow cake mix, spices added (recipe follows)
1 3-ounce package vanilla instant pudding
1 cup grated carrots
1/4 cup chopped pecans ~ for sprinkling


Heat oven to 350 degrees. Spray two cookie sheets with cooking spray.

Prepare cake mix as directed on package, except reduce water to 1/3 cup.

Stir in one of the dry pudding mixes and the shredded carrots.

This is not a stiff batter but not as loose as cake batter.

Using a small cookie scoop, drop batter 2 inches apart onto prepared cookie sheets.

Sprinkle half with nuts.

Bake 14 to 16 minutes or until toothpick inserted comes out almost clean.

Cool on baking sheets for a couple of minutes.

Remove to wire racks; cool completely. Fill with cream cheese filling ~ recipe follows.


Cream Cheese Filling

1 8-ounce package cream cheese, softened
1 cups milk
1 3-ounce package vanilla instant pudding
1/2 cup powdered sugar (optional, if you want a sweeter filling)

Beat cream cheese in medium bowl of a mixer. Slowly add milk until blended. Add dry pudding mix and
mix well. Chill in the fridge for about 30 - 60 minutes until it's firmed up.

Spread about 1 tablespoon of filling onto bottom side of each plain cookie then cover with nut-topped cookie.

Wrap individually and store in the fridge.


How to make a yellow cake mix into a spice cake mix

1 yellow cake mix box
1 heaping teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice

Mix all together and bake cake as usual.

Let's do this! 
Let's do this!

In a mixing bowl, combine the cake mix and the spices. Make the cake according to the box EXCEPT use ONLY 1/3 cup of water. (If you're using a spice cake mix, eliminate the spices.) 
In a mixing bowl, combine the cake 
mix and the spices. Make the cake 
 according to the box EXCEPT use 
ONLY 1/3 cup of water. (If you're 
using a spice cake mix, eliminate the spices.)

Then add the shredded carrots and ONE of the pudding mixes. 
Then add the shredded carrots 
and ONE of the pudding mixes.

Using a small cookie scoop, scoop out cookies dough. I pressed mine a little flat with the palm of my hand. Sprinkle half the cookies with pecans. Bake! 
Using a small cookie scoop, 
scoop out cookies dough. I 
pressed mine a little flat with 
the palm of my hand. Sprinkle 
half the cookies with pecans. Bake!

Mix up the filling by combining the remaining pudding mix, 1 cup milk, the vanilla and cream cheese. 
Mix up the filling by combining 
the remaining pudding mix, 1 cup 
milk, the vanilla and cream cheese.

Put a nice sized scoop of filling on the flat side of one baked cookie (no pecans) then press a cookie (with pecans) on top. 
Put a nice sized scoop of filling on 
the flat side of one baked cookie 
(no pecans) then press a cookie (with pecans) on top.

I was able to get about 2 dozen sandwich cookies. 
I was able to get about 2 dozen sandwich cookies.

Wrap individually in plastic wrap and store in the fridge. 
Wrap individually in plastic 
wrap and store in the fridge.

Very yummy! 
Very yummy!

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