It must have been over two years ago when I first bookmarked this recipe. A mix-up of the classic carrot cake and cream cheese frosting, two cookies with the sweetest center. How can you turn that down? I finally found reasons to justify making them- our upcoming 4th of july party AND fresh carrots in the garden.
We ate these after a great meal at Lee's, transporting them on the golf cart along with salad from the garden (summertime lettuce, what!), black rice, and two cowboys.
They're so easy to make. A little time is involved (baking, cooling, etc.), but worth it. Here's the recipe, if you'd like to try yourself (adapted from Design Scouting):
Carrot Cake Whoopie Pies
1 1/8 cups all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 stick (1/2 c) unsalted butter, softened
1/3 c. plus 2 tbsp packed light brown sugar
1/3 c. plus 2 tbsp granulated sugar
1 large egg
1/2 tsp vanilla
1 c. coarsely grated carrots
1/2 c. raisins
8 oz. cream cheese
1/8 c. honey
3 tsbp. powdered sugar
1. Put oven racks in upper and lower thirds of over and preheat oven to 375.
2. Whisk together flour, cinnamon, baking soda and salt in a bowl.
3. Beat together butter, brown and granulated sugars, egg and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots and raisins at low speed, then add flour mixture and beat until just combined.
4. Chill dough in freezer for 15 minutes.
5. Drop 1 tbsp batter per cookie 2 in. apart on wax paper and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12-16 min. total. Cool cookies on sheets on racks 1 minutes, then transfer cookies to racks to cool completely.
6. While cookies are baking, blend cream cheese, powdered sugar and honey in a food processor until smooth.
7. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.