I find cakes boring. I enjoy making a cake every once and while, but I need a lot of space between cake bakes. There was a birthday request for carrot cake for a friend's birthday. While humming and hawing on what kind carrot cake of make, I realized I didn't have to make a cake!
Enter a carrot cake whoopie pie. The cakey cookie is a tasty carrot cake with coconut flakes and pecans. It's spiced and moist but has enough going on to not instantly fall apart when you bite into it. Now, here's the thing. I don't love buttercream based frostings. Those frostings are super, sickly sweet. For a whoopie pie filling that doesn't have a balanced ratio of cake and frosting, it's would easily become overwhelming. To keep the traditional taste of a carrot cake with cream cheese frosting I made a whipped cream based frosting with cream cheese. The perfect light option to accompany these pies. I made these the day ahead, kept them in the fridge and they held up perfectly.
Carrot Cake Whoopie Pies, makes 12 pies
½ cup old fashioned oats
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
½ cup unsalted butter
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 cup finely grated carrot
½ cup sweetened coconut flakes
½ cup finely chopped pecans
Preheat the oven to 350° F and line a cookie sheet with a silicone baking mat or parchment paper.
In the bowl of a small food chopper or food processor, pulse the oats until very fine. Combine the ground oats with the flour, baking soda, baking powder, cinnamon, ginger, and salt. Whisk to combine.
In a large bowl, beat the butter and brown sugar until light, about 3 minutes. Add the eggs and beat well. Add the vanilla. Add the flour mixture in three batches, mixing well after each addition. Stir in the carrot, coconut, and pecans. Mix well.
Drop the batter by heaping tablespoonfuls onto the prepared baking pan, leaving about 3″ between each dollop. Bake for 12-to-14 minutes or until set and just starting to brown around the edges. Allow the cakes to cool on the sheet for about 5 minutes before transferring them to a wire cooling rack.
8 oz cream cheese softened
1 cup heavy whipping cream cold
1/2 cup white granulated sugar
Make sure to soften cream cheese first.
Fit a whisk attachment on the mixer.
Start beating cream cheese for about a minute on medium-high speed.
Slowly pour in heavy whipping cream while it's mixing. Slowly pour in sugar after heavy whipping cream. Continue beating until frosting is whipped into stiff peaks and waves. (It won't take long so don't walk away.)
Spoon or pipe immediately onto cooled cakey cookies or store frosting in an air-tight container, in the fridge.
BreadList, a collection of things I've been reading, making or watching to recently.
How to freeze everything- containers, defrosting, oh my!
15 things to do other than be on your phone
Getting things wrong, makes you smarter?Well, according to Jeff Bezos.
My family still quotes movies, but memes are cool too.
I finished The Last Interview: Julia Child book.Watch my rambling Insta review! You might want to skip ahead to the last third of the highlights…or don't. Do you!
I baked bread this weekend. First time in a long while. Maybe you'll hear about that next week. No promises!