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    You are in: Home / Recipes / Carrot Cake Whoopie Pies With Cream Cheese Filling Recipe
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    Carrot Cake Whoopie Pies With Cream Cheese Filling

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 25 mins

    25 mins

    6 hrs

    Raquel Grinnell's Note:

    From "Tasting Table" blog: Carrot cake conjures memories of sticky fingers and the inevitable hoarding of cream cheese frosting. So when Claire Twesten, the pastry chef of Philadelphia's new Talula's Garden and its parent restaurant, Talula's Table, began thinking about a cookie plate for the restaurant, she harnessed the flavors of a homespun carrot cake. These tender cookies are packed with carrots, raisins and oats and hold a delicious layer of honey-sweetened cream cheese icing. Twesten serves these double-decker treats with three other cookies (chocolate-caramel-sea-salt bars, almond boterkoek and vanilla crescents), but we prefer ours alongside an extra serving of icing. Some things never change.

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    Ingredients:

    Serves: 18-24

    Yield:

    pies

    Units: US | Metric

    Cookies

    Cream Cheese Icing

    Directions:

    1. 1
      Make the cookies: In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated sugar until lightened, about 3 minutes. Slowly add the eggs one at a time, beating the yolk of the first egg until it's incorporated before adding the second egg. Stir in the vanilla.
    2. 2
      In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Slowly mix the dry ingredients into the wet, then gently stir in the oats, carrots and raisins. Wrap the dough in plastic wrap and refrigerate for at least six hours or up to overnight.
    3. 3
      Preheat the oven to 325°. Scoop rounded tablespoons of the dough onto a parchment-lined sheet pan and bake for 10 to 12 minutes until lightly browned and set. Remove from the oven and set the cookies aside to cool.
    4. 4
      Make the icing: In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Slowly beat in the honey and cream cheese until incorporated. Spoon the frosting into a piping bag (or fashion one out of a plastic bag and cut a hole in the corner) and pipe the frosting onto half of the cookies; place the other cookies on top to create sandwiches. Serve immediately or store the cookies and frosting separately for up to 3 days.

    Ratings & Reviews:

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    Nutritional Facts for Carrot Cake Whoopie Pies With Cream Cheese Filling

    Serving Size: 1 (101 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 530.2
     
    Calories from Fat 260
    49%
    Total Fat 28.8 g
    44%
    Saturated Fat 17.0 g
    85%
    Cholesterol 95.7 mg
    31%
    Sodium 206.5 mg
    8%
    Total Carbohydrate 63.8 g
    21%
    Dietary Fiber 2.9 g
    11%
    Sugars 39.0 g
    156%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    crystallized ginger

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