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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.
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.
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.
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…
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg, room temperature
- 2 tsp orange zest
- 1 tbsp orange juice
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- 2¼ cups flour
- 1 cup shredded carrot
- F1or the Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½- 2 cups powdered sugar
- orange zest and juice to taste
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars.
- With the mixer on low speed add the egg, orange zest, and orange juice. Scrape down the bowl.
- 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.
- Add the shredded carrot and mix.
- Drop by rounded tablespoonfuls on a baking sheet lined with parchment or foil. Bake for 10-12 minutes until lightly browned.
- Allow to cool completely before filling.
- Beat the cream cheese and butter until fluffy.
- Start with 1½ cups powdered sugar and beat into the mixture.
- Add orange zest and orange juice to taste.
- Add more powdered sugar to get desired consistency.