This Carrot Cake Whoopie Pies recipe is the perfect dessert for spring. It’s everything you love about carrot cake but more compact. It’s a little bit cookie, it’s a little bit cake, and it’s a whole lot of deliciousness!
Carrot Cake Whoopie Pies Recipe with Coconut
When my brother Jeff first saw this Carrot Cake Whoopie Pies recipe of mine he said, “What is that? I need that in my life. They look dope.” Haha! I feel the same way, Jeff! This might be the best way to describe these carrot cake whoopie pies…they are dope!
The toasted coconut sandwiched in between the carrot cake with the cream cheese frosting is simply amazing. The carrot and coconut combination in this recipe is in Jeff’s words, the bomb dot com! I think you will all agree with my brother after you whip up these carrot cake whoopie pies. They are so stinkin’ good!
Carrot Cake Week
With Spring in full swing, I thought that it would be epic to dedicate an entire week to one of my favorite desserts, CARROT CAKE! This week you’ll find this recipe plus 3 other variations of carrot cake!
Cook’s Notes – Carrot Cake Whoopie Pies:
- Make sure that you scrape down the sides of the bowl as needed in this recipe. This will ensure that everything gets evenly combined.
- Make sure that your eggs and butter are at room temperature, because this will make them easier to mix into the batter. Also, this will make it less likely for the batter 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, then make sure the cream cheese and butter are at room temperature. Additionally, make sure you’ve sifted the powdered sugar.
Disclosure: This post includes affiliate links.
- Here’s some of the kitchen equipment that I used to make this Carrot Cake Whoopie Pies Recipe successful.
- This scoop is perfect for making these whoopie pies, and scooping out perfectly portioned cookies and cupcakes.
- Mesh strainers for sifting dry ingredients together. I also use these for sifting the powdered sugar, too.
- Wire racks are work horses in my kitchen. I use them for cooling baked goods and for roasting meat over a foil-lined baking sheet.
ONE YEAR AGO: Sheet Pan Chicken Teriyaki with Pineapple
TWO YEARS AGO: Roasted Cauliflower with Rigatoni
THREE YEARS AGO: Breakfast Burritos
Carrot Cake Whoopie Pies with Coconut
FOR CAKE TOPS:
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/4 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups freshly grated carrots
- 1/2 cup sweetened shredded coconut
FOR THE CREAM CHEESE FROSTING:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar sifted
- pinch table salt
- 1/2 teaspoon coconut extract
- 1/2 cup toasted coconut
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. Set aside.
- 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 on low speed until just combined about 30 seconds. Fold in the carrots and shredded coconut.
- Scoop and drop 3 Tablespoons of the batter, 2 inches apart on your prepared baking sheets. (I used a 3 Tablespoon scoop to make this a lot easier). Bake for 12 minutes, rotating the pans half-way 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 about 30-60 seconds. Add the sifted powdered sugar, salt, and coconut extract and mix on medium speed until just combined about 30-60 seconds.
- Add about 2 tablespoons of the frosting to the flip side of one of the cake tops. Gently press shredded coconut into the frosting and top with another cake top to create your whoopie pie. Sprinkle more coconut in the crevasse (optional). Repeat to make 11 more whoopie pies.
- Store your whoopie pies by wrapping them individually in plastic wrap and keep in an air-tight container for up to 4 days.
This post first appeared on FFF on March 1, 2015. I have since updated the pictures. Some of the originals are below.