“Another Season, Another Reason, For Makin’ Whoopee”: Carrot Whoopie Pies with Orange Cream Cheese Filling

Carrot Whoopie Pies with Orange Cream Cheese Filling

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Winter is officially over.

Though it really doesn’t feel like we ever had one this year.

It snowed once here.  Once?!

I’m not complaining though.  I’m a wuss with the snow.

Carrot Whoopie Pies with Orange Cream Cheese Filling

With today being the first day of Spring, I could not get this song out of my head.

Which led me to the only logically conclusion.  I needed to make some whoopie pies.

Carrot Whoopie Pies with Orange Cream Cheese Filling

I often refer to whoopie pies as “the poor man’s french macaron.”

And I mean that in the nicest way. Whoopie pies are this sort of cookie/cake fusion, with a perfect mix of sloppy and adorable.

Orange and carrot just seemed like the perfect combination for spring.

Carrot Whoopie Pies with Orange Cream Cheese Filling

I wish I was able to take some photos of all the pretty flowers we already have blooming in our garden.  But it was raining all day and they were a little too droopy.

So I hope some food pics will do for now…

Happy Spring!

Carrot Whoopie Pies with Orange Cream Cheese Filling

Carrot Whoopie Pies with Orange Cream Cheese Filling

Carrot Whoopie Pies with Orange Cream Cheese Filling

Ingredients

    For the Cookies:
  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 egg, room temperature
  • 2 tsp orange zest
  • 1 tbsp orange juice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 1/4 cups flour
  • 1 cup shredded carrot
  • F1or the Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2- 2 cups powdered sugar
  • orange zest and juice to taste

Instructions

    For the Cookies:
  1. Preheat the oven to 350 degrees.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars.
  3. With the mixer on low speed add the egg, orange zest, and orange juice. Scrape down the bowl.
  4. Turn the mixer back on low and add the dry ingredients in the order listed one at a time, allowing to mix in before the next addition.
  5. Add the shredded carrot and mix.
  6. Drop by rounded tablespoonfuls on a baking sheet lined with parchment or foil. Bake for 10-12 minutes until lightly browned.
  7. Allow to cool completely before filling.
  8. For the Filling:
  9. Beat the cream cheese and butter until fluffy.
  10. Start with 1 1/2 cups powdered sugar and beat into the mixture.
  11. Add orange zest and orange juice to taste.
  12. Add more powdered sugar to get desired consistency.
http://bakerbettie.com/carrot-whoopie-pies/

Comments

  1. says

    I have to be honest here…I’m not a very big fan of whoopie pies. But I just emailed this link to my brother (who is unmatched in his passion for these treats) and he’s voted for me “Best Sister Ever”!

    • says

      I’m not usually a huge fan of whoopie pies either. I don’t really like frosting that much or marshmallow fluff, but the cream cheese filling in these is more up my alley!

  2. says

    Wow- I am a new follower of your post and think it is absolutely marvelous! I am starting a Cottage Food business and can’t use cream cheese in my products. So I will use Marshmallow Fluff for the filling. Thanks for the great recipes!!

  3. says

    I love how you call them the poor man’s macaron :) Better yet, they are the gluten-free vegan’s macaron–I still need to figure out how to make them without egg whites??!
    Gorgeous pictures as always, and I love how your mind works in regards to flavor combinations.

    • says

      Have you tried applesauce? My mom bakes a lot of gluten and dairy free food because of my dad and she also has a lot of vegan friends…and I think that is what she will use as a egg replacement.

      Good luck :)

      • says

        Hi Lilly! Thanks so much for that suggestion–how kind of you! Unfortunately applesauce cannot be substituted for egg whites in macarons :( The whites not only make the cookie have that crispy texture but give it a firm form… Rats! Back to the drawing board…

      • says

        Oops! I hadn’t checked out your blog yet…of course I am sure you know a lot more about cooking vegan than me. Macaroons will definitely be a difficult one but I am sure you will find some solution! Good luck!

      • says

        You are right Cara! I am actually sitting through a training today about how we should never think someone can’t recover. I need to transfer that to thought to baking. There is SOME way to make macarons without egg whites, it would just be difficult. Now I feel like I HAVE to figure it out.

  4. says

    So pretty… this is just what I needed to see. And it’s a yummy looking, pretty recipe too! It’s snowing here.. but it should melt soon and we should the sort of spring that deserves these cookies:) xo Smidge

  5. says

    Also, share in a mild, dry winter here in Beijing but did enjoy a beautiful late snowfall display that lasted for a morning last week.

    Can’t wait to bake these …and looking forward to catching up with some of the great recipes that caught my eye that made me a follower of your blog. Fantastic! Thanks for sharing.

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