Unlike my previous recipe for carrot cake whoopie pies that use oil for fat, which produces flatter cookies, these butter and buttermilk-based carrot cake whoopie pies are very light and fluffy which I will admit, took me quite a few tries to achieve. If you are a fan of thinner whoopie pies, you may wish to try the Amish carrot cake whoopie pies, but if you prefer a thick and fluffy cookie base for your whoopie pie, keep on reading!
For more whoopie pies, be sure to check out the list of our family favorites below.
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Buttermilk Carrot Cake Whoopie Pies
Ingredients
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 2 large eggs
- 1/2 cup buttermilk *See note
- 1 teaspoon cinnamon scant
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon salt
- 1 teaspoon baking powder rounded
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour *See note
- 1 cup shredded carrots
- 1/2 cup chopped pecans optional
- 1 batch cream cheese frosting
Instructions
Preheat oven to 350 degrees
- Cream butter and brown sugar together, then add beaten eggs and buttermilk. Beat until fluffy. Add spices, baking soda, baking powder and flour, then mix just until combined and no streaks of flour remain. Fold in shredded carrots and chopped nuts.
- Scoop by spoon-ful or with an ice cream scoop onto parchment lined baking sheets, then bake in the pre-heated oven for 8-10 minutes until dry on the tops and golden on the bottoms. The centers should be set and not collapse when touched. If working in batches, the batter can be stored in the refrigerator to keep chilled.
- While the cookies are cooling, mix the cream cheese frosting as directed in the recipe card. Once cooled completely, Place half of the cookies with the flat side up and frost using a piping bag and fitted piping tip. Top with the remaining cookies and then wrap with plastic wrap or store in an airtight container. Keep in the refrigerator. Enjoy! Additional storage notes below.
Notes
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Additional Whoopie Pie Recipes To Try:
- Amish chocolate whoopie pies (with peanut butter frosting or vanilla)
- Amish pumpkin whoopie pies
- Amish oatmeal whoopie pies
- Strawberry Shortcake Whoopie Pies
- Amish Sugar Cookie Whoopie Pies
- Chocolate Zucchini Whoopie Pies
- Christmas Themed Whoopie Pies
Step 1: Preheat oven to 350. Cream butter and brown sugar together, then add beaten eggs and buttermilk. Beat until fluffy. Add spices, baking soda, baking powder and flour, then mix just until combined and no streaks of flour remain. Fold in shredded carrots and chopped nuts.
Note on adding flour:
Be careful not to add too much flour to the batter or you will have dry whoopie pies. The texture should be light and fluffy, but not runny like cake batter. I usually aim for a cross between chocolate chip cookie dough and cake batter.
Step 2: Scoop by spoon-ful or with an ice cream scoop onto parchment lined baking sheets, then bake in the pre-heated oven for 8-10 minutes until dry on the tops and golden on the bottoms. The centers should be set and not collapse when touched. If working in batches, the batter can be stored in the fridge to keep chilled.
Is refrigeration necessary?
You can bake these whoopie pies without chilling the batter first, but if your house is warmer that 70 degrees and you are working in batches, I would recommend chilling the batter that is not being baked or scooped.
Step 3: While the cookies are cooling, mix the cream cheese frosting as directed in the recipe card. Once cooled completely, Place half of the cookies with the flat side up and frost using a piping bag and tip of your choice. I usually use a 1M or 2D piping tip.
Step 3 continued: Place the remaining cookies on top of each frosted cookie, then serve and enjoy!
Storage options for these carrot cake whoopie pies:
Because of the cream cheese frosting, I recommend that you keep these whoopie pies chilled in the refrigerator. They do freeze well and can be frozen for several months if tightly wrapped or stored in an airtight container. I prefer to wrap mine in plastic wrap for easier handling, then I let mine warm up to room temperature before indulging.
Happy baking! Feel free to save this recipe for later by pinning it to Pinterest using the pin icon in the recipe card. Be sure to snap a photo of your creations and show it off on Instagram by tagging me. Thank you for your support!
