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 with Coconut Cream Cheese Frosting

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!

Carrot Cake Whoopie Pies are the best Spring dessert.

The toasted coconut sandwiched in between the carrot cake with the cream cheese frosting is simply amazing. In Jeff’s words, the carrot and coconut combination in this recipe is 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!


 

With Spring in full swing, I thought 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!

More Carrot Cake Recipes:

  1. Carrot Cake Loaf Cake
  2. Classic Carrot Cake
  3. Bakery-Style Carrot Cake Cheesecake Cake
  4. Ultimate Carrot Cake Recipes Round-Up
  5. Carrot Cake Cookie Bar Recipe

Big, delicious Carrot Cake Whoopie Pies

If you love these Carrot Cake Whoopie Pies, you need to try some of these Pumpkin Whoopie Pies, S’Mores Whoopie Pies, Classic Maine Whoopie Pies, and Red Velvet Whoopie Pies.

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.
  • Ensure 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, make sure the cream cheese and butter are at room temperature. Additionally, make sure you’ve sifted the powdered sugar.

This is how you grate carrots with a box grater.

Kitchen Equipment:

  • 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 workhorses in my kitchen. I use them for cooling baked goods and for roasting meat over a foil-lined baking sheet.

Delicious Coconut Cream Cheese Frosting in a bowl.

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 stacked on top of each other.

A link to save the recipe on Pinterest

Carrot Cake Whoopie Pies are the best Spring dessert.
5 from 3 votes

Carrot Cake Whoopie Pies with Coconut

Author Jillian - a Food, Folks and Fun Original!
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
12 large whoopie pies
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!

Ingredients
 
 

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
  • 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. Set aside.
    Mix together the dry ingredients.
  • 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.
    Beat the butter, sugar, and eggs together.
  • Dump in the dry ingredients and mix on low speed until just combined about 30 seconds. Fold in the carrots and shredded coconut. 
    Add in the carrots and 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.
    Scoop, bake, and cool the Carrot Cake Whoopie Pie shells

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.
    Beat together the butter and cream cheese.

TO FINISH:

  • 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.
    Spread the frosting on the 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.
    Sandwich the Carrot Cake Whoopie Pies with 2 cakes, and frosting.

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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All of the ingredients for Carrot Cake Whoopie Pies

This post first appeared on FFF on March 1, 2015. I have since updated the pictures. Some of the originals are below.

Carrot Cake Whoopie Pies Recipe with Coconut 3

Carrot Cake Whoopie Pies Recipe with Coconut 4

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43 Comments

  1. Libby with Lemony Thyme says:

    Is it wrong that I’d love these for breakfast? They look amazing.

    1. Haha, I’m right there with you Libby!

  2. alicia szemon says:

    My mom makes the best carrot cake but these look delicious!!! I will have to tell her to make something like this!

  3. Looks yummy for my weekend party!

  4. 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.

  5. I love carrot cake, but never had them in whoopie pies though, I’m definitely excited to give this a try. 🙂

    1. These look amazing! Would they taste good if stored in the refrigerator?

      1. 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.

  6. Julie Wallace says:

    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!

    1. Julie, me too! I am a carrot cake addict and I’ll take it any way that I can get it!