White Chocolate Chip Carrot Cake Whoopie Pies
Happy Easter!!!
We're skipping "Brunch Sundays" because I have a very Easter-appropriate treat to share... Carrot Cake Whoopie Pies!
Thursday, my parents, uncle, and I held a little party and cooked a ton of food for about 30 people. We went with a Mexican theme and made my parents' staple fish tacos, pork tacos (kind of inspired by these Pulled Pork Tostadas), cheesy black beans, slaw, and gazpacho and red pepper hummus for appetizers. We did the pork in the sous vide I got for Christmas--which we've been LOVING--and it turned out so, so tender.
I helped my parents come up with the menu and cook all the food, but I was fully in charge of the dessert. My mom wanted me to do an Easter inspired dessert since it was right around the corner, so I whipped up some white chocolate chip carrot cake cookies and coconut cream cheese icing to make little cookie sandwiches. The cookie recipe turned out pretty soft and cakey, which I love, but it wasn't exactly the texture I wanted for the sandwiches. I had to go with it though since we really didn't have time to test anything else out (and they tasted delish). As I was assembling them, I realized the cookies resembled whoopie pies exactly, so that's what I'm calling them... Carrot Cake Whoopie Pies.
I think it's very fitting that I share these with y'all today.
These aren't just any carrot cake cookies though... they're loaded with tons of white chocolate chips. Since chocolate is a must for Easter, I had to throw some in, and I'm so glad I did. The cream cheese icing is also packed with shredded coconut, but if you're not into coconut it's just as tasty without it.
Here's how to make them:
White Chocolate Chip Carrot Cake Whoopie Pies
Makes about 20 whoopie pies (depending on size)
3 cups flour
1 cup white sugar
2/3 cup packed light brown sugar
1/4 cup molasses
2 sticks (1 cup) softened butter
1 tsp. fine salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla extract
2 eggs
2 cups grated carrot
1 cup white chocolate chips
3/4 cup crushed walnuts
For the icing:
2 15 oz. blocks softened cream cheese
2 sticks (1 cup) softened butter
2 cups powdered sugar
2 tbs. lemon juice
1 tsp. vanilla extract
2/3 cup packed shredded sweetened coconut (optional)
Pre-heat the oven to 375º.
Beat the butter and sugars together for the cookies until creamed. Add in the eggs, vanilla, and molasses. Beat until smooth, scraping down the sides as needed. Sift all dry ingredients together (except for the chocolate chips and walnuts). Slowly incorporate the dry ingredients into the wet, 1/2 cup at a time, until completely combined. Add the carrot and whip until mixed in completely. Fold in the walnuts and white chocolate chips. Refrigerate the batter for 10 minutes.
Roll out 1 tablespoon of the batter into a ball and place on a greased cookie sheet. Place as many as you can 2 inches apart. Bake for 25 minutes or until golden brown on the edges. After about 15 minutes of cooking, gently press the tops of the cookies down with a spatula if the tops have risen too much. Let cool on the baking sheet until completely cooled.
Whip the cream cheese and butter together until creamed. Add in the sugar 1/2 cup at a time and whip until fluffy. Add in the vanilla, lemon, and coconut (if using). Whip until combined and store in the refrigerator.
To assemble, spread a generous amount of icing on one cookie and top with another. Gently squeeze together to secure it. Roll the sides in shredded coconut or crushed walnuts if desired.
Refrigerate until ready to serve.
