Monday, November 05, 2012

Carrot Cake Whoopie Pies

Here's a no fail carrot cake recipe that won't have you searching for tons of ingredients.  They are also an easy finger dessert guests can take as they go!

  • 1 box carrot cake mix
  • 1 stick butter, softened
  • 3 eggs
  • 1 carrot, grated
  • 1/2 cup raisins
  • 1 cup walnuts or pecans
  • 8 oz cream cheese, softened
  • 1 stick butter, softened
  • 2 cups confectioners sugar
  • 2 tsp vanilla extract
  • coconut (optional)
  • chopped pecans or walnuts (optional)

  1. Preheat oven to 375 degrees.  In a large bowl, beat the cake mix, butter and eggs until incorporated. Stir in the grated carrot and raisins and refrigerate for 30 minutes.  
  2. Line baking sheets with parchment paper and drop batter in 2 tablespoon balls onto sheets.  If you'd like to do mini whoopies just drop by 1 tablespoon instead of 2 (this will double your batch).  Bake 10-12 minutes or until golden brown.  Remove from oven and allow to cool.
  3. In a medium sized bowl, beat the cream cheese, butter, confectioners sugar and vanilla until fluffy.  Spread filling onto one half of whoopie pie and sandwich the other half on top.  If desired, roll the exposed edges into shredded coconut or chopped nuts!
Makes 12


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