Cakes, Cupcakes & Whoopie Pies
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October 16th, 2011, 12:16 AM
Join Date: Aug 2011
Carrot Cake Whoopie Pies
1 1/8 c. unbleached all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
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 extract
1 c. coarsely grated carrots (about 2 medium carrots)
1 scant c. chopped walnuts (about 3 oz.)
1/4 c. unsalted butter, softened
4 oz. cream cheese, softened
2 c. confectioners' sugar
1 tsp. vanilla extract
Put oven racks in upper and lower thirds of oven. Preheat oven to 375 degrees F. Grease two baking sheets.
For the batter, in a bowl, whisk together flour, cinnamon, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together softened butter, sugars, egg, and vanilla extract until pale and fluffy, about 2 minutes. Mix in coarsely grated carrots and chopped walnuts. Then add flour mixture; beat until just combined.
Drop 1 1/2 tablespoons batter per cookie, 2 inches apart, on prepared baking sheets. Bake in preheated oven, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes. Cool cookies on sheets on wire rack for 1 minute, and then transfer cookies to racks to cool completely.
For the filling, beat butter and cream cheese on medium speed until creamy, about 1 minute. Add confectioners' sugar, 1 cup at a time, beating until smooth after each addition. Add vanilla extract. Beat until fluffy.
Spread a generous spoonful of filling onto the flat side of half of the cooled cookies. Top with the remaining cookies, flat side down.
Yield: 13 whoopie pies
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