Carrot Cake Whoopie Pies

Carrot Cake Cookies

· 2 cups all-purpose flour*

· 1 1/2 teaspoons baking soda

· 1 teaspoon baking powder

· 1 1/2 teaspoons ground cinnamon

· 1/2 teaspoon ground ginger

· 1/4 teaspoon ground nutmeg

· 1/2 teaspoon salt

· 1 stick (1/2 cup) unsalted butter, room temperature

· 1/2 cup packed Dixie Crystals Light Brown Sugar

· 1/2 cup Dixie Crystals Extra Fine Granulated Sugar

· 2 large eggs

· 2 teaspoons vanilla extract

· 1 1/2 cups finely grated carrots

· 1/2 cup shredded coconut

· 1/2 cup chopped walnuts (or pecans)

Cream Cheese Filling

· 8 oz cream cheese, softened

· 4 tablespoons unsalted butter, room temperature

· 1 tablespoon vanilla extract

· 1/2 teaspoon salt

· 1 pound Dixie Crystals Confectioners Powdered Sugar

· Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside. 

· In a large bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set aside. 

· In a large stand mixer, combine butter and both sugars on medium speed until light and fluffy. Add in eggs and vanilla extract, beating until well combined. 

· Add flour mixture to mixing bowl, and beat on low until just combined. 

· Fold in carrots, coconut and walnuts, by hand. 

· Transfer batter to a frosting bag fitted with a round tip. Squeeze out rounded portions of batter, about two inches in diameter, onto one of the prepared baking sheets. Leave about two inches in between whoopie pies for spreading. 

· Bake for 12-14 minutes, or until tops feel set when you tap them lightly with your finger. Edges will be lightly browned. 

· Allow cookies to cool for 5 minutes on baking sheets before removing to a wire rack to cool completely. 

· To make the cream cheese filling, use a large bowl and beat together cream cheese, butter, vanilla and salt until well combined. Add powdered sugar in two batches and beat until smooth.

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