Carrot Cake Whoopie Pies are the best Spring dessert.

Carrot Cake Whoopie Pies with Coconut

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!
Course Dessert
Cuisine American
Keyword carrots, cream cheese
Prep Time 25 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 37 minutes
Servings 12 large whoopie pies
Calories 411kcal
Author Jillian - a Food, Folks and Fun original!



  • 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


  • 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



  • 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


  • 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.


  • 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.


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