Carrot Cake Whoopie Pies (foodloversrecipes) Recipe adapted from Annies Eats yield: ABOUT 16 SMALL WHOOPIE PIES ingredients: for the whoopie pies: 1-1/2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1 cup light brown sugar 1/2 cup unsalted butter, at room temperature 1 large egg, at room temperature 1 tsp vanilla extract 1 cup old-fashioned oats 1 cup grated carrots for the cinnamon cream cheese frosting: 170g cream cheese, cold 3 tbsp unsalted butter, at room temperature 1/2 tbsp vanilla extract 2 cups powdered sugar 1 /2 tsp cinnamon directions: Preheat the oven to 180 degrees and line 2 baking sheets with parchment paper or Silpat mats. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In the bowl of an electric mixer, beat together the butter and brown sugar on medium-high speed until light and fluffy, 2-3 minutes. Add the egg and vanilla and continue to beat until smooth (scraping the sides of the bowl as necessary). Reduce the mixer speed to low and slowly add the dry ingredients until just combined. Add the oats and grated carrots and incorporate evenly with a rubber spatula. Use a small ice cream scoop to make about 1 tablespoon-sized mounds of dough and place them on the prepared baking sheets, leaving about 2” between each cookie. Bake, rotating pans halfway through, about 14 minutes total, or until cookies are just lightly browned. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. For the cinnamon cream cheese frosting, in the bowl of an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth, about 2-3 minutes. Add the vanilla extract and continue to beat. Reduce the speed to low and slowly add the powdered sugar until all is incorporated, then increase the speed back to medium-high and beat for another 3-4 minutes. Add the cinnamon and beat until evenly distributed. Load frosting into a piping bag and match up whoopie pie cookies based on size. Pipe a circle of frosting onto half of the cookies, and sandwich them with their cookie match. Serve immediately, store in an airtight container in the fridge for up to 2 days, or freeze them like I did for up to one month. Source: Ericasweettooth
Posted on: Sat, 27 Dec 2014 12:26:49 +0000
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