Carrot Cake Whoopie Pies

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**

Little Buddy Cakes

I would say that the classic flavors of  peanut butter and chocolate have been buddies for a long time.  These little cakes bring those flavors together to form a cake version of the Reese cup. Measuring only 1 1/2 inches in diameter, they have 2 layers of vanilla cake and a peanut filling.  Then they are dipped in dark chocolate and sprinkled with coarse salt.

The unusual ingredient in the cakes is bread crumbs.  If you did not know it was bread crumbs, you would say there was ground peanuts in cake layers.  The bread crumbs in the cake, when layered with a peanut filling actually mimics a nutty texture and taste.

This recipe on makes 1 dozen.  After I tasted them, however, I regretted that there was so few! Now on to the recipe:

Little Buddy Cakes
by flourtrader

Ingredients/Cake
1/4 cup vanilla pudding mix
1/4 plus 2 tbs sugar
1 tsp vanilla extract
2 eggs
1/4 cup butter
1 cup fine dry bread crumbs

Ingredients/Peanut Filling
1/4 cup plus 2 tbs sifted powdered sugar
1/4 cup creamy peanut butter
1 1/2 tsp butter

Ingredients/Chocolate Coating
8 oz semi sweet chocolate chips
1 tbs plus 2 tsp shortening
coarse salt for sprinkling

To make cake, grease an 8X8 inch pan and line the bottom with parchment paper.  Preheat the oven to 300 degrees.  Cream together the butter and sugar in a small bowl.  Add the vanilla pudding mix and beat until evenly distributed.  Then beat in the eggs and the vanilla extract.  Lastly, fold in the bread crumbs until no dry streaks remain.

Spread batter into pan and smooth out evenly with damp hands or a knife.  Bake for 20 minutes or until tester comes out clean.  Cool in pan on wire rack.

While cake is cooling, the filling can be made.  Put the peanut butter and butter in a microwave bowl and microwave for 30 seconds.  Remove and stir in the confectioners sugar. If it seems too thin, add more tablespoons of sugar until preferred consistency is met.  Set aside.

Invert cake onto smooth surface rack and remove the parchment paper. Using a 1 1/2 inch cutter, cut out 24 circles, or cut into 24 even squares.  Smooth the peanut filling on 12 of the cut outs and then stack each of the cut outs on top, like a sandwich cookie.  Taking a knife, smooth the sides of the filled cake.  The filling should be flush with the cake.

For the chocolate coating, set up a double boiler and let water come to a simmer.  Then fill the top section with the chocolate and shortening. Lay a sheet of wax paper over a baking sheet and place it close by the boiler on a flat surface. Once the chocolate is melted and the mixture is smooth, it is time to dip your cakes.  Using a spoon, dip each cake into the chocolate. Roll around to make sure all sides are coated and no cake shows through. Spoon it out of the chocolate and let the excess drip off.  Then place each cake right side up onto wax paper.

Let all cakes rest on pan at room temperature for 15 minutes.  Then sprinkle the tops with coarse salt and place baking sheet in the refrigerator until the chocolate has set.  After that, they are ready to serve!
                                  **LAST YEAR: Tahiti Blondies**