Carrot Cake Whoopie Pies

Sandra Lee makes a favorite cake into treats. And with half the work done for you (thanks, cake mix), the recipe's easy enough to double[ for a party.]

Total Time:
55 min
15 min
30 min
10 min

12 pies

  • Whoopie Pies:
  • One 18-ounce box carrot cake mix
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 3 large room temperature eggs
  • 1/2 cup raisins
  • 1 carrot, grated
  • Filling:
  • 12 ounces room temperature cream cheese
  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup finely chopped walnuts

For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins

and carrots. Refrigerate for at least 30 minutes or up to 2 hours.

Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.

For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.

To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat

with the remaining cookies and filling. Arrange the pies on a serving platter and serve.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

View All

More Recipes and Ideas
4.7 14
these was so good I didn't have grapes so I used dried cranberry's instead my whole family loved them my mom cant get enough of them ... deff gonna make them again item not reviewed by moderator and published
My husband is a huge fan of these! And they are so easy to make! item not reviewed by moderator and published
They were amazing ! It was different and delicious (: item not reviewed by moderator and published
Wanted to make something different for Easter, so I tried this recipe and it was delicious! Everybody loved them and some had more than one! The cream cheese frosting was a big hit as well, it wasn't to sweet. Definately will make again! item not reviewed by moderator and published
I don't know why someone said they were dry, mine were super moist. I added some coconut flakes to mine and they came out delicious, everyone loved them. I will be making these next of the icing, i did what the video said which was 3 cream cheeses and weren't too sugary or anything, had more of a good cream cheese taste. item not reviewed by moderator and published
Great recipe! Big hit in Maine where everyone loves Whoopie Pies. item not reviewed by moderator and published
First time making whoopie, turn out kind of dry. did have a good taste. item not reviewed by moderator and published
I'm not a fan of carrot I made it with a yellow cake mix and chocolate chips. The cookies came out GREAT. But next time I will only be making half of the filling. It was like " about a little cookie with your filling?" : item not reviewed by moderator and published
Whoop, Whoop Whoopie Pies! Easy to make and delicious. I will be making these often. item not reviewed by moderator and published
My mother is older but always wants to make something and this was right up her alley. Easy. We used a Duncan Hines Decadent carrot cake mix that had a packet of raisins and carrots already with the mix and then used a canned cream cheese frosting....Talk about easy and delicious! I may try it again and add some crushed pineapple to the filling for a different touch. item not reviewed by moderator and published

This recipe is featured in: