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!
Table of Contents
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
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Carrot Cake Whoopie Pies
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
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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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Fantastic idea! My Honey loves carrot cake, I know he would love these!
What gorgeous Whoopie Pies, Jillian! Love the carrot/coconut combination!
Thanks April, it’s a killer combination for Spring!
These whoopie pies sound really delicious! Loving the combination of carrot and coconut!
Oh I just adore these Jillian! So creative and fun!
Thanks Linda, they’re on of my favorites!
These sound amazing Jillian. Can’t wait to try them!
What a fun spin on the traditional whoopie cookie.
Dear Jillian, These whoopie pies sound marvelous! I love the bits of coconut…so good! xo, Catherine
Awww, thanks Catherine! 🙂
I love the idea of these!! The recipe sounds amazing and what stunning photos! I am totally drooling over these!
What a great idea and just in time for Easter and Spring!!! Pinning!
These are so fun! I have never made carrot cake let alone these delicious cookies but I will have to try!
These look delicious! I love carrot cake!
I’ve really wanted to make whoopie pies, these look so good!
They’re awesome, you should give them a try! Thanks for stopping by, Yvonne.
These look so delicious! I’ve never made homemade whoopie pies but I would love to!
These are really good, you should give them a try!
Amazing! I can’t wait to try this recipe. Thanks for sharing.
Thanks for stopping by, Stephanie!
Ok, these look incredible! I absolutely adore anything carrot cake!
Natalie, me too!
Wow! Those look amazing! My husband would love them. One of his favorites is carrot cake. I love the coconut pies too. They are adorable and look yummy!
Thanks, Meagan. They’re one of my favorite desserts!
Oh, I bet these taste sooo good! My kids love carrot cake. I also love coconut. This just sounds like the best of both!
They are super god, I hope you enjoy! 🙂
ow wow, it’s like you read my mind of my favorite things. I adore carrot cake and to make it like this looks delightful!! So create!
Thanks, Emily!
Oh my YUM! These carrot cake whoopie pies look amazing! Will be perfect for my sister in law’s baby shower–thank you for the recipe!
You’re so welcome. They’re a great Spring treat!
Whooopie! Wouldn’t it be great if we could stuff eggs with these instead of candy? I love the beautiful, toasted coconut as an addition to the idea of carrot cake!
Christine, I like how you think! 😉