Carrot Cake Whoopie Pies

I LOVE these carrot cake whoopie pies! Carrot cake with cream cheese frosting is my all-time favorite dessert. I could eat it any time, any day! Therefore, I decided to incorporate the recipe into whoopie pies, and I wasn’t disappointed.

a display of mini carrot cake whoopie pies on a flat surface with milk

The soft, slightly spiced, and sweet whoopie cakes with the sweetness of carrots, and the crunch of nuts, combined with the delicious swirl of cream cheese frosting, makes for a tempting sweet treat good for a quick evening snack. It can be whipped up for dessert after dinner, a quick potluck supper option, and of course, for Easter and Christmas celebrations.

Why We Love Carrot Cake Whoopie Pies?

Whoopie pies are loved by kids and adults alike. And why shouldn’t they be? With cheesecakes gaining popularity over regular sponge cakes, anything with the luscious cream cheese frosting becomes an instant hit!

The fluffy cake pies, subtly spiced with ginger, cinnamon, and nutmeg, when combined with the sweet and earthy taste of shredded carrots, are good enough to be eaten on their own. However, the heavenly cream cheese frosting made with butter, powdered sugar, and vanilla make this dessert totally irresistible.

The combination of brown sugar and white sugar in the batter makes the whoopie pies taste different than other pies. And the result is one of the tastiest and most flavorful desserts with an amazing texture.

So, whether you’re just making a dessert for a playdate, for a bbq party, or a festival, the carrot cake whoopie pies are a great go-to option!

Ingredients Needed

carrot cake whoopie pies ingredients and directions

For Whoopie Cakes

  • 2 cups flour: You can use all-purpose flour, rice flour, whole-wheat flour, or whatever is readily available.
  • 1 ½ teaspoon ground cinnamon: To add a sweet and spicy flavor to the whoopie pies.
  • ½ teaspoon ground ginger and ¼ teaspoon ground nutmeg: For a slightly spicy flavor.
  • ½ cup butter: Use unsalted butter softened at room temperature
  • ½ cup brown sugar: To make the whoopie pies soft and moist
  • ½ cup sugar: You need something to even out the spice from the cinnamon and seasonings!
  • 2 eggs: Use eggs at room temperature so that they can blend easily.
  • 1 teaspoon vanilla: Vanilla is an essential ingredient that adds flavor to the pies.
  • 1 cup carrots (1-2 carrots): Shred the carrots using a grater.
  • 1/2 cup chopped, roasted pecans or walnuts: You can use any nuts for added crunch and flavor.

For Filling

  • 6 ounces cream cheese: Use cream cheese softened at room temperature.
  • ¼ cup butter: Use butter at room temperature to avoid a lumpy filling.
  • 1 ½ cups powdered sugar: Use sifted powdered sugar to make a creamy frosting.
  • ½ teaspoon vanilla: For that sweet vanilla flavor in the frosting.

Frequently Asked Questions

If you have some queries regarding carrot cake whoopie pies or the recipe, I’ve answered some common questions for you all!

Q. How do you store carrot cake whoopie pies?

The best way to store carrot cake whoopie pies is to place them in an air-tight container and keep them in the refrigerator for up to 5 days. You can store them outside for a couple of hours because they tend to get soggy at room temperature.

Q. Can I freeze carrot cake whoopie pies?

Yes, you can freeze these yummy whoopie pies in an air-tight container for up to 3 months. However, defrost them in the fridge overnight before serving.

Q. What can I use instead of cream cheese?

If you don’t want to use cream cheese frosting, you can use marshmallow fluff also.

Q. Can I use gluten-free flour instead of all-purpose flour?

Yes, you can use almond flour, buckwheat flour, or brown rice flour if you want to make gluten-free.

freshly made carrot cake whoopie pies with cream cheese filling

Tips and Tricks

Here are some tips and tricks to make the perfect soft and textured carrot cake whoopie pies:

1. Use finely grated carrots for the recipe, and make sure to dry them with a paper towel to remove any excessive moisture.

2. Let the whoopie pies cool down completely before adding the cream cheese frosting.

3. When making the frosting, make sure all the ingredients are at room temperature.

4. Nuts are optional in the recipe. You can add or omit them according to your preference. However, if you are using nuts, roast them for a bit, let them cool down, then chop and add to the batter.

More Easy Desserts to Make

Yield: 12

Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

If you enjoy carrot cake, then you'll love these Carrot Cake whoopie pies! Easy to make and put together while putting a smile on your face!

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 50 minutes


For Whoopie Cakes

  • 2 cups flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 11/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup grated carrots (1-2 carrots)
  • 1/2 cup chopped, roasted pecans or walnuts

For Filling

  • 6 ounces cream cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla


  1. Preheat the oven to 350º.
  2. Line a baking sheet with parchment paper.
  3. Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt and set aside.
  4. In a separate bowl, beat together the butter and both sugars until light.
  5. Add the eggs and the vanilla and beat until combined.
  6. Stir in carrots.
  7. Mix in the flour mixture just until combined.
  8. Using a medium cookie scoop, drop about 2 tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
  9. Bake for 15-20 minutes each or until they begin to brown.
  10. Remove from the oven. Allow to cool completely before filling.
  11. FOR THE FILLING: Beat together the cream cheese, butter, and vanilla until combined.
  12. Slowly mix in the powdered sugar, and beat until smooth.
  13. To assemble the whoopie pies, spread or pipe the filling onto the flat side of one cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.


Allow to come to room temperature, or cooler, before filling whoopie pies.

Store in an airtight container in fridge. You can also make them ahead of time and freeze for up to 3 months!

Did you make this recipe?

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