Isn't it nice to make something a little different every once in a while? Something unexpected that turns out to be so, so good?
I've had the idea of making whoopie pies on my mind for the past few months, but I've been feeling a little over the whole chocolate thing. Call me crazy but Christmas was followed by a month of birthdays which was followed by Valentine's Day, which left me feeling a little too full of cocoa goodness. So, I knew the whoopie pies were going to have to wait, which was fine because I've been craving carrot cake lately anyways.
With all these thoughts of carrot cake and whoopie pies swirling around in my mind, the lightbulb went off this week and I thought "I should make carrot cake whoopie pies". So, I did.
I couldn't be happier that I gave this a go. Rob, who is not much of a sweets eater, really took to the cookies and was caught nibbling at the counter several times in one day. I didn't mind though, for I love nothing more than creating something he's fond of. He's the absolute best (really he is) and deserves yummy treats once in a while, so if carrot cookies are his thing carrot cookies I will make.
Aside from Rob, the kiddies were fond of these too. Even the canine one, who isn't fond of cooked carrots but loves all baked goods, so this isn't too much of a surprise. All in all this was considered a complete success in our family kitchen and as a result we have a nice little treat for weekend snacking - as long as we can keep Rob out of the kitchen!
Spiced Carrot Cake Whoopie Pies, adapted from Gourmet
Carrot Cookies
- 1/2 cup butter, melted
- 2/3 cup packed brown sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 cup carrots, peeled and grated
- 1 1/2 cups all purpose flour
- 1 cup oats
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
Cream Cheese Filling
- 8 oz cream cheese
- 1/4 cup of honey or maple syrup
Pre-heat the oven to 375 degrees. In a mixing bowl, combine the melted butter and brown sugar with a wooden spoon or spatula. Add in the egg, carrots and vanilla and mix until well combined.
In a separate bowl combine flour, oats, cinnamon, baking powder, ginger and salt. Add wet ingredients to the dry ingredients and mix well. Drop cookies onto baking sheet (approx, 1 inch balls of dough). and flatten with the back of spoon or spatula. Bake for 14 minutes. Remove from oven and allow to cool on a wire rack.
While the cookies are cooling combine the cream cheese and honey/maple syrup in a food processor. Spread half of the cookies with one tablespoon of the cream cheese filling and top with another cookie, flat sides together. Store cookies in an air-tight container for up to five days. Enjoy your whoppie pies!
