Inside out Carrot Cakes

Always I-N-S-P-I-R-E-D by the Internet, TRUE! Especially when see a photo or two! These WHOOPIE PIES are TERRIFIC, easy to make! Mix, blend, and did I mention bake! http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001724854

• Ready In: 30 mins
• Serves: 10-12

Ingredients

• 3  tablespoons unsalted butter, softened, plus more for cookie sheets
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1  teaspoon ground ginger
• 1  pinch ground cloves
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon ground black pepper
• 6  tablespoons  vegetable oil
• 1⁄2 cup brown sugar
• 1  large egg
• 1⁄4 cup sour cream
• 3⁄4 teaspoon vanilla, divided
• 1 1⁄2 medium carrots, peeled and shredded very finely (to yield 1 cup)
• 1⁄4 cup unsweetened dried shredded coconut
• 5  ounces cream cheese, softened
• 2⁄3 cup powdered sugar
• 1  teaspoon heavy cream or 1  teaspoon milk

Directions

1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 teaspoons vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
3. .Drop 1-tbsp. circles of batter onto baking sheets about 1 inches apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 teaspoons vanilla.
5. 5. Flip cakes over and spread about 1 1/2 tablespoons frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
6. ENJOY!