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!

 
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.

 
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.

 
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.

 
Wrap individually in plastic 
wrap and store in the fridge.

 
Very yummy!