One of my go-to dessert recipes is my foolproof carrot cake with cream cheese frosting. My family loves when it’s full of crunchy walnuts and sweet coconut flakes, but this is a different take on classic carrot cake that I need to try.
The Domestic Geek is at it again with her inventive recipes, just in time for Easter Sunday! She whips up “Carrot Cake Whoopie Pies” with her recipe and instructions listed below. They look absolutely to die for, and I know you won’t be able to eat just one!
For the Carrot Cake Cookies:
1¾ cups all purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 tsp baking powder
½ tsp baking soda
¼ tsp ground nutmeg
1 cup unsalted butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp vanilla
2 cups finely grated carrots
½ cup rolled oats
½ cup dates, finely chopped
For the Cream Cheese Icing:
¼ cup cream cheese, softened
¼ cup unsalted butter
1½ cups icing sugar
2 tbsp maple syrup
In a medium bowl, mix together all of the dry ingredients. Make sure it’s thorough!
Then in a stand mixer (or by hand) beat your butter and sugars together until they are light and fluffy.
Add your eggs, one at a time, and your vanilla and blend until well incorporated.
Add your dry ingredients and mix well.
Fold in your carrots, oats, dates and pecans.
Spoon the mixture with an ice cream scoop onto two parchment lined baking sheets. These cookies will spread out a lot so only add two per row.
Bake them at 350 for 10-12 minutes.
In the meantime, mix your icing ingredients in a stand mixer. Set aside.
Allow your cookies to cool completely before adding your icing or it will melt.
Once your cookies have cooled, place a teaspoon or two of icing on the underside of one cookie and sandwich it with another cookie. Repeat and ENJOY!
Watch the full video below to see exactly how it’s done!
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