Carrot Cake Whoopie Pies Recipe

• Difficulty: Easy
• Yield: 12 whoopie pies
• Nutritional Information Per Serving (1 of 12 servings): Calories 573, Total Fat 36 g, Saturated Fat 19 g, Carbohydrates 59 g, Dietary Fiber 1 g, Sugar 20 g, Protein 6 g, Cholesterol 119 mg, Sodium 376 mg
• Total Time: 55 minutes
• Preparation Time: 15 minutes
• Resting Time: 30 minutes
• Baking Time: 10 minutes

Discover the joy of baking with Sandra Lee's genius twist on a classic carrot cake, transformed into irresistible, handheld whoopie pies. Using a simple cake mix, this recipe slashes the effort while delivering moist, flavorful treatsperfect for doubling up to delight a crowd at your next gathering!

Whoopie Pies:

• 1 box (18 ounces) carrot cake mix
• 1 stick (4 ounces) unsalted butter, softened to room temperature
• 3 large eggs at room temperature
• 1/2 cup raisins
• 1 carrot, shredded

Filling:

• 12 ounces cream cheese, softened to room temperature
• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup finely chopped walnuts

Instructions:

1. Preheat your oven to 375F. Line baking sheets with parchment paper. In a large bowl, blend the carrot cake mix, butter, and eggs until smooth. Fold in the raisins and shredded carrot for bursts of flavor and texture.
2. Chill the batter in the refrigerator for at least 30 minutes (up to 2 hours) to ensure perfect shaping.
3. Using a small ice cream scoop, drop 2-tablespoon mounds of batter onto the prepared sheets. Bake for 10 to 12 minutes, rotating sheets halfway, until edges are golden. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
4. For the dreamy filling, beat cream cheese, butter, powdered sugar, and vanilla with a hand mixer until light, fluffy, and irresistible.
5. Fill a resealable plastic bag with the filling; snip a 1/2-inch corner. Place chopped walnuts in a shallow dish. Pipe filling onto the center of an upside-down cookie, top with another, and gently press to spread.
6. Roll edges in walnuts for a crunchy finish. Repeat with remaining cookies, then arrange on a platter and dive into these delightful treats!
7. This recipe from Recipe Iseasy Kitchens has been perfected through testing for foolproof, crowd-pleasing resultsslightly updated from the original aired version.