These Carrot Cake Whoopie Pies are the perfect dessert for spring. They’re everything you love about carrot cake but more compact. They’re a little bit cookie, a little bit cake, and a whole lot of deliciousness!
It costs approximately $11.09 to make these whoopie pies. The recipe makes twelve servings and costs around $0.92 per serving.
What You’ll Love about Carrot Cake Whoopie Pies
- Classic Flavors With A Twist: This flavor combines the comforting taste of carrot cake with the surprise addition of toasted coconut for a tropical twist.
- Make-Ahead Recipe: These whoopie pies and frosting can be made in advance, making them perfect for busy schedules.
- Clear Instructions: If you are intimidated by making whoopie pies, my recipe will guide you through step-by-step directions to perfectly execute whoopie pies you will love.
Ingredients and Estimated Cost:
Per Serving Cost: $0.92
Recipe Cost: $11.09
- 2 cups all-purpose flour – $0.24
- 1 ½ teaspoons baking soda – $0.02
- 1 teaspoon baking powder – $0.07
- 2 ½ teaspoons ground cinnamon – $0.15
- 1 ½ teaspoons ground ginger – $0.36
- ½ teaspoon salt – $0.01
- ¾ cup unsalted butter – $2.52
- ½ cup granulated sugar – $0.15
- ½ cup light brown sugar – $0.15
- 2 large eggs – $0.72
- 2 teaspoons vanilla extract – $1.36
- 1 ½ cups grated carrots – $0.77
- ½ cup sweetened shredded coconut – $0.54
- 8 ounces cream cheese – $3.00
- 1 cup powdered sugar – $0.40
- ½ teaspoon coconut extract – $0.15
- ½ cup toasted coconut – $0.48
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in April 2024.
How To Make Carrot Cake Whoopie Pies
***For complete recipe instructions, scroll to the recipe card below.
- Whisk dry ingredients (flour, baking soda, etc.) in a medium bowl.
- Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in carrots and coconut.
- Scoop dough onto baking sheets lined with parchment or silicone baking mats.
- Bake for 12 minutes, rotating pans halfway in a 350°F (175°C) oven. Cool completely on a wire rack.
- Make the frosting by beating cream cheese and butter until smooth. Add powdered sugar, salt, and coconut extract and beat until combined.
- Spread frosting on one cake top and top with another cake top.
- Roll the whoopie pie in coconut so the frosting edges are coated. Repeat for all whoopie pies.
Storage Tips
SERVE: Serve the whoopie pies chilled or at room temperature.
STORE: Store wrapped in plastic wrap in an airtight container up to 4 days.
FREEZE: While you can freeze these, I do not recommend them. The cake portion of the whoopie pie becomes gummy and loses its structure.
More Carrot Cake Recipes:
- Carrot Cake Loaf Cake
- Classic Carrot Cake
- Bakery-Style Carrot Cake Cheesecake Cake
- Ultimate Carrot Cake Recipes Round-Up
- Carrot Cake Cookie Bar Recipe
Carrot Cake Whoopie Pies
large whoopie pies
These Carrot Cake Whoopie Pies are the perfect dessert for spring. They’re everything you love about carrot cake but more compact.
Ingredients
FOR CAKE TOPS:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon salt
- ¼ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups freshly grated carrots
- ½ cup sweetened shredded coconut
FOR THE CREAM CHEESE FROSTING:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 cup powdered sugar sifted
- pinch table salt
- ½ teaspoon coconut extract
- ½ cup toasted coconut
Instructions
MAKE CAKE TOPS:
- Place the oven racks in the middle and lower-middle positions. Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using electric hand beaters, add the butter and sugars and mix on medium speed until light and fluffy, about 1-2 minutes.
- Add the eggs & vanilla and mix on medium speed until combined about 1 minute.
- Dump in the dry ingredients and mix at a low speed until combined for about 30 seconds.
- Fold in the carrots and shredded coconut.
- Scoop 3 Tablespoons of the batter 2 inches apart on the prepared baking sheets. (I used a 3-Tablespoon scoop to make this a lot easier.)
- Bake for 12 minutes, rotating the pans halfway through baking until the cake tops are just firm and spring back when pressed.
- Let the cake tops sit on the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
MAKE THE COCONUT CREAM CHEESE FROSTING:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using electric hand beaters, beat the cream cheese and butter on medium speed until smooth and no lumps remain for about 30-60 seconds.
- Add the sifted powdered sugar, salt, and coconut extract and mix at medium speed until just combined, about 30-60 seconds.
TO FINISH:
- Add about 2 tablespoons of the frosting to the flip side of one of the cake tops.
- Top with another cake top to create your whoopie pie.
- Roll the whoopie pies in toasted coconut.
- Repeat to make 11 more whoopie pies.
Notes
- Scrape down the sides of the bowl as needed in this recipe to ensure that everything is evenly combined.
- Ensure that your eggs and butter are at room temperature. This will make them easier to mix into the batter and less likely to become over-mixed.
- Use freshly grated carrots in this recipe, not the pre-shredded variety from the grocery store (the shred is too large for these whoopie pies).
- If you don’t want lumpy frosting, ensure the cream cheese and butter are at room temperature.
- Lastly, make sure you’ve sifted the powdered sugar.
Nutrition
Serving: 1whoopie pie | Calories: 411kcal | Carbohydrates: 48g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 244mg | Potassium: 190mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3330IU | Vitamin C: 0.9mg | Calcium: 60mg | Iron: 1.5mg
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If you love Carrot Cake Whoopie Pies, you should also try Pumpkin Whoopie Pies, S’Mores Whoopie Pies, Classic Maine Whoopie Pies, and Red Velvet Whoopie Pies.
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Is it wrong that I’d love these for breakfast? They look amazing.
Haha, I’m right there with you Libby!
My mom makes the best carrot cake but these look delicious!!! I will have to tell her to make something like this!
Looks yummy for my weekend party!
Oh my…. These little beauties looks PERFECT. So flavorful and delicious. My kiddo will absolutely adore these. I can’t wait to give this recipe a try.
I love carrot cake, but never had them in whoopie pies though, I’m definitely excited to give this a try. 🙂
These look amazing! Would they taste good if stored in the refrigerator?
They taste just fine in the fridge. I do however recommend wrapping each in plastic wrap before putting them in the fridge. Also, I personally like to let mine sit at room temperature for about 30 minutes before eating it.
Beautiful, I want all of them! I just love how we as a society have found infinite ways to riff on carrot cake, and they are all delicious. I hadn’t seen whoopie pies before though, this is awesome!
Julie, me too! I am a carrot cake addict and I’ll take it any way that I can get it!