Whoopie pies originated from the Amish in Pennsylvania. The interesting thing is they were not a singular endeavor in baking. In fact, they were the result of leftover cake batter. They became such a favorite that today we mix up batter for the sole purpose of making these tasty cake-like sandwiches.
The standard is the chocolate, but since they are a spin off from cake, the flavors are endless. The flavor I chose here is carrot cake. These gems are wonderfully spiced and packed with shredded carrots. Along with carrots, there is a tasty complimentary cream cheese filling.
This recipe is from Moon River Bakey, but the website no longer exists. It is a good thing I got this recipe before it went away because it is a keeper in my book. The recipe makes 12 whoopie pies and uses 2 whoopie pie pans.
Carrot Cake Whoopie Pies
adapted from Moon River Bakery
Ingredients/Cakes
2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup butter (room temp)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs (room temp)
1 tsp vanilla extract
1 1/2 cups grated carrots
Ingredients/Filling
6 oz cream cheese (room temp)
2 cups confectioners sugar
1/2 tsp vanilla extract
1/2 cup butter (room temp)
If not using non-stick pans, spray two 12 cavity whoopie pie pans with non-stick spray. Preheat oven to 350 degrees. For the cakes, fill a stand mixer bowl with butter and both types of sugar. Beat on medium high speed until fluffy, scraping down the sides of the bowl when necessary. This should take about 3 minutes. Using another bowl, sift together the first 7 ingredients and set aside.
Beat one egg into the butter sugar mixture until blended. Repeat with the second egg. Blend in the vanilla extract. Take out a wooden spoon and mix the sifted ingredients into the batter until no dry streaks remain. Lastly, fold in the shredded carrots, distributing evenly throughout the batter.
Spoon heaping tablespoons of batter into the cavities, With dampened fingertips, press down the dough evenly in each cavity, so they are filled to the edges. Bake for about 12 minutes or until top springs back when lightly touched.
Let cool in pan for 5 minutes. Then transfer to rack to finish cooling. Let cool completely prior to making the filling.
For the filling combine the butter and cream cheese together, beating on medium high speed for 2 minutes, scraping down the sides of bowl at intervals. Sift in powdered sugar in 1/2 cup increments, beating after each addition. Once incorporated, beat in vanilla extract. Spread filling on bottom side of 12 cookies and then top each with an additional cookie. Refrigerate to store but let come to room temperature for serving.
**LAST YEAR: Grand Hotel Pecan Balls**
