by lighterandlocal
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lighterandlocal's Notes:
Expand9 tablespoons unsalted butter Ask a question about this ingredient
2/3 cups packed brown sugar Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 egg whites Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
2 teaspoons baking soda Ask a question about this ingredient
1.5 teaspoons ground cinnamon Ask a question about this ingredient
dash cloves and nutmeg Ask a question about this ingredient
1/4 teaspoon table salt Ask a question about this ingredient
3/4 cups buttermilk Ask a question about this ingredient
2 cups finely shredded carrot Ask a question about this ingredient
1/2 cup 1/3 less fat cream cheese Ask a question about this ingredient
1/4 cup unsalted butter, softened Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
Preheat your oven to 350 degrees. Now you've got two options with this - butter up muffin tins and make carrot cake muffins, which you'll cut in half and sandwich frosting in the middle. The other option is to line two baking sheets with parchment paper and scoop the batter in individual little spots to make "pies" for a thinner-type whoopie pie.
Ask a question about this stepTake your butter, your brown sugar, and your regular sugar and throw it in a large bowl. Beat on medium speed until it's all combined. Add your eggs and egg white. Do it one at a time until the mixture gets all fluffy. Finally, get your 2 teaspoons of vanilla extract in there, beat it up.
Ask a question about this stepWeigh or measure out your flour (I can't recommend starting to weigh your flour enough, less dishes, more accurate). Combine flour, baking soda, cinnamon, cloves and nutmeg and 1/4 teaspoon salt, stirring with a whisk. Switch off adding flour mixture and buttermilk to sugar mixture, start and end with flour mixture.. Stir in carrot.
Ask a question about this stepSpoon batter into prepared muffin tins OR using a tablespoon make little drops of the batter onto your parchment-lined baking sheets. If you're using muffin tins, pop those in the oven for about 12-14 minutes, until a toothpick stuck into the center comes out clean. If you're using the baking sheets, baked for about 10 minutes until they spring back when you give them a little press of your finger.
Ask a question about this stepNow for the frosting - place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, 1 teaspoon cinnamon and 1/8 teaspoon salt in a large bowl, beat with a mixer on medium speed. Start adding your 2 cups powdered sugar slowly. Do this on a low speed.
Ask a question about this stepOnce your frosting is whipped up, either cut your carrot cake "muffins" in half and spread frosting onto each half and sandwich together, or do the same for your "pies". Store in the fridge, since you are dealing with cream cheese here.
Ask a question about this stepI made these to take to a picnic at Ravinia. I individually wrapped them in wax paper sheets and froze them so they'd survive the trip. 1/2 of them I kept frozen for about a week for another Ravinia adventure :)
Both were very very good. However, my batter was a bit soupy for some reason. I used my whoopie pie pan, and everything worked out perfectly. I know that whatever it is that I did wrong, there's no way I could have gotten away without the pan, or I'd have a giant sheet cake.
Everyone loved them, and the guys all went back for seconds. The girls just watched them in envy... ;)
Thanks for sharing your recipe. I may get adventurous and try adding raisins and nuts next time.
Love the idea of carrot whoopie pies!
What a great idea! Love whoopie pies & a carrot cake version is genius.
Nicely done!
Very cool recipe - I like everything about this!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Delicious! I used a muffin tin and filled them 1/2 to 3/4 full and they turned out lovely. So good ... I can't get enough! Thanks for the recipe.