Carrot Whoopie Pies

This recipe was originally published in the award-winning cookbook Cake & Loaf Gatherings by Nickey Miller and Josie Rudderham (Penguin, 2023). You can purchase Cake & Loaf Gatherings here

Carrot Whoopie Pies:

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons Pumpkin Spice Mix (recipe follows)
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups grated peeled carrot

Dreamy Cream Cheese Icing:

• ½ batch Dreamy Cream Cheese Icing (recipe follows)

Method:

1. Make the batter: Sift the flour, pumpkin spice mix, baking soda, baking powder, and salt into a medium bowl and stir together.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, 3 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the granulated sugar and brown sugar and continue to cream on medium-high speed until fluffy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl.
3. Add the eggs and vanilla. Beat on high speed for 3 to 4 minutes until the batter is smooth and fluffy. Scrape down the sides and bottom of the bowl.
4. Add the flour mixture and carrots and mix on low speed just until combined, 1 minute. Chill the batter in the refrigerator, covered with beeswax wrap or plastic wrap, for at least 1 hour before scooping.
5. Meanwhile, preheat the oven to 350ºF (180ºC). Line 3 baking sheets with parchment paper or silicone baking mats.
6. Bake the whoopie pies: When the batter has chilled, scoop ten 2-tablespoon portions of the batter onto each baking sheet, leaving ample space between them. Bake, one sheet at a time, for 14 to 16 minutes, or until the cakes are puffed up and appear dry on top. Allow the cakes to cool on the baking sheet.
7. Assemble the whoopie pies: Place half of the cakes, bottom side up, on a baking sheet. Set aside the remaining cakes; these will be the tops. In the bowl of a stand mixer fitted with the paddle attachment, beat the dreamy cream cheese icing until light and fluffy, 4 to 6 minutes.
8. Fill a piping bag fitted with a No. 824 star tip with the cream cheese icing. Pipe a thick layer of icing onto each cake, forming a rosette and leaving a ¼-inch border of exposed cookie around the edge. Place the remaining cakes on top of the filled cakes to form whoopie pies. Using even pressure, gently push down on the tops to form a bond with the filling.

Do Ahead:

The cake batter can be made up to 24 hours ahead. Chill the batter in the refrigerator, covered with beeswax or plastic wrap, until you are ready to scoop and bake. Un-iced baked cakes can be stored in an airtight container at room temperature for up to 2 days. The cream cheese icing can be stored in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 2 months. If refrigerated, let soften at room temperature. If frozen, thaw in the refrigerator overnight. Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.

Pumpkin Spice Mix

Ingredients:

• ¼ cup cinnamon
• ¼ cup ground ginger
• 1 tablespoon ground allspice
• 1 tablespoon ground cardamom
• 1 tablespoon freshly grated or ground nutmeg
• 1 ½ teaspoons ground cloves

Method:

1. In a medium bowl, whisk together the ingredients until fully combined.

Do Ahead:

This dry mix can be made ahead and stored in an airtight container at room temperature for up to 6 months.

Dreamy Cream Cheese Icing

Ingredients:

• 3 ½ cups icing sugar
• 1 cup unsalted butter, room temperature
• 1 ¾ pounds (790 g/3 ½ cups) cream cheese, cut into 1-inch cubes, room temperature

Method:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the icing sugar and butter. Starting with the mixer on low speed and slowly increasing to high speed to avoid creating an icing powder storm, mix until combined. Then beat on high speed until light and fluffy, about 10 minutes. Scrape down the sides and bottom of the bowl.
2. With the mixer on medium-high speed, add the cream cheese in 3 additions, scraping down the sides and bottom of the bowl after each addition.
3. When the cream cheese has been fully incorporated, scrape down the sides and bottom of the bowl, then beat the icing for just 1 more minute.

Do Ahead:

Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 2 months. If refrigerated, let soften at room temperature. If frozen, thaw in the refrigerator overnight. When ready to use, in the bowl of a stand mixer fitted with the paddle attachment, beat on high speed for 5 to 10 minutes.