Amish Carrot Cake Whoopie Pies with Cream Cheese Frosting

Several Amish and Mennonite recipes helped to inspire these carrot cake whoopie pies. The carrot cake flavors of cinnamon, nutmeg and shredded carrots pair beautifully with homemade cream cheese frosting. Whoopie pies are a staple of Amish and Mennonite culture, especially here in Pennsylvania Dutch country. The Amish are also known to make some of the best whoopie pies, cakes, cookies and pies around! If you are blessed with an Amish bakery close to you, be sure to try out their baked goods, but if not, you can always try your hand at making a few of our Amish favorites such as Amish chocolate whoopie pies, Amish coconut cream pie, Amish chocolate cake with peanut butter icing, or Amish pumpkin custard pie. If you are searching for a specific Amish recipe, feel free to ask in the comments below and I will do my best to find one for you!

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Amish carrot cake whoopie pies

Amish Carrot Cake Whoopie Pies with Cream Cheese Frosting

marilynpeight
These soft carrot cake whoopie pies are delicious with the cream cheese frosting sandwiched in the center. Carrot cake whoopie pies are a great option for Easter and for all summer long!
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Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Amish
Servings 2 dozen (roughly)

Equipment

  • Cookie sheets (linked below)
  • Mixing bowl (linked below)
  • Stainless steel measuring cups (linked below)
  • Ice cream scoop (linked below)

Ingredients
  

  • 4 large eggs *see note
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all purpose flour *see note
  • 3 cups finely grated raw carrots
  • homemade cream cheese frosting you may need a double batch, depending on how thick you prefer the frosting to be.

Instructions
 

Preheat oven to 350:

  • Whisk together the eggs, sugar and vegetable oil, then add spices, baking soda, baking powder and vanilla. Add flour and mix just until combined, do not overmix. Fold in the shredded carrots.
  • Using a teaspoon or a small-medium sized cookie scoop, drop the whoopie pie batter onto parchment lined cookie sheets, leaving several inches between each cookie as they spread a bit while baking.
  • Bake in the preheated oven for 10-12 minutes, or until the centers are set and spring back to touch. Allow the whoopie pies to cool completely, then frost the bottom half (bottoms up) with cream cheese frosting and sandwich with the second cookie (bottoms down). Repeat until all the whoopie pies are filled, then serve and enjoy! See below for storage notes.

Notes

If your eggs are on the small side, you may need to add an additional egg, or add less flour to the batter. The eggs we use are farm fresh brown eggs and they are larger than store bought white eggs. 
Add flour sparingly, the batter should be a cross between cake batter and cookie dough and should not spread much when scooped onto a cookie sheet. If the cookies spread too much while baking, you can add more flour. If the batter feels too dry, feel free to add a little more oil or a little milk. Keep in mind that the carrots will soften and release some juices while baking. 
Additional notes and step by step photos below. 
Keyword Amish, carrot cake, whoopie pies, cream cheese frosting, from scratch
Tried this recipe?Let us know how it was!

Equipment needed for these Carrot Cake Whoopie Pies:

  • Baking sheets/cookie sheets I prefer to use baking sheets that have a thick enamel for baking cookies and whoopie pies. Fitting the cookie sheets with parchment paper makes removing these carrot cake whoopie pies much easier!
  • Mixing bowl A mixing bowl is needed to mix up the whoopie pie batter. You can also use the bowl that is fitted to your stand mixer if you prefer not to mix the whoopie pies by hand.
  • Measuring cups Measuring cups are needed to measure out the ingredients and to ensure you get an accurate measurement. Plastic and stainless steel measuring cups are not always equal in measurement, so I prefer to use stainless steel measuring cups.
  • Ice cream scoop A small-medium ice cream scoop makes shaping and scooping the whoopie pies much easier!

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Ingredients needed for the carrot cake whoopie pies: sugar, flour, eggs, baking powder, baking soda, vanilla extract, finely grated carrots, oil, nutmeg and cinnamon.

Frostings for these carrot cake whoopie pies:

I prefer to use the homemade cream cheese frosting, because it pairs so nicely with the carrot cake flavors. However, you can also use our homemade vanilla whoopie pie frosting or this buttercream frosting from Sally’s Baking Addiction to fill the whoopie pies. The nice thing about frosting is that it can be prepped a day or two before and kept refrigerated, leaving less prep for the day of baking. If refrigerating the frosting, allow it to come to room temperature before frosting the whoopie pies.

Step 1: Whisk together the eggs, sugar and vegetable oil, then add spices, baking soda, baking powder and vanilla. Add flour and mix just until combined, do not overmix. Fold in the shredded carrots.

Can walnuts and pineapple be added to the batter?

Yes, walnuts can be added to the carrot cake whoopie pie batter if you prefer a bit of crunch and the nutty flavor. Pineapple is a bit trickier to add because of how wet it is and the extra moisture can throw off the balance of the wet and dry ingredients. I do not recommend adding pineapple unless you are willing to adjust the other wet and dry ingredients accordingly.

Step 2: Using a teaspoon or a small-medium sized cookie scoop, drop the whoopie pie batter onto parchment lined cookie sheets, leaving several inches between each cookie as they spread a bit while baking.

What can I do if the batter spreads to much after scooped or while baking?

If the batter seems thin and the whoopie pies are spreading too much while baking, add more flour, just enough to get the whoopie pies to hold their shape better on the pan and while baking. Be careful when adding flour; too much flour will result in dry whoopie pies.

Step 3: Bake in the preheated oven for 10-12 minutes, or until the centers are set and spring back to touch. Allow the whoopie pies to cool completely, then frost the bottom half (bottoms up) with cream cheese frosting and sandwich with the second cookie (bottoms down). Repeat until all the whoopie pies are filled, then serve and enjoy!

Storage for these carrot cake whoopie pies with cream cheese frosting:

Because these whoopie pies are filled with cream cheese frosting, they should be kept refrigerated. These whoopie pies will last in the refrigerator for up to a week, and can also be frozen for up to 3 months. I prefer to wrap all my whoopie pies in plastic wrap before storing, because it keeps the whoopie pies fresh and also makes them easier to handle while eating.

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