Soft-baked, cake mix carrot cookies with a light and fluffy cheesecake cream filling. Carrot Cake Cheesecake Whoopie Pies are the best of both worlds. Carrot cake + whoopie pie!
CARROT CAKE WHOOPIE PIE
Carrot cake is one of my favorite desserts but it's something I only have around Easter. I suppose it's because that's the food I associate Easter with..... carrot cake!
This recipe combines classic carrot cake flavors, carrots, pecans, and warm spices with a whoopie pie and cheesecake.
You end up with soft, fluffy carrot cake cookies sandwiched between a layer of ultra light and fluffy cream filling.
INGREDIENTS NEEDED FOR WHOOPIE PIES
- 1 box carrot cake mix
- canola or vegetable oil
- 15 oz can pure pumpkin
- finely shredded carrots
- walnuts or pecans
- heavy whipping cream
- small box cheesecake pudding mix
With a short ingredients list like that you know these will be so simple to make!
For the cookies combine the dry cake mix, oil, can of pumpkin, shredded carrots, and pecans (if using) in a mixing bowl and stir together until combined well and no flour streaks remain.
Use a small cookie scoop (about 2 tablespoons batter) and drop the batter onto the cookie sheet. Once they've baked let them cool completely.
To make the cream filling simply beat together heavy whipping cream and the dry pudding mix until it's thickened well.
Use a Ziploc bag with the corner cut, or use a piping bag with a tip, to spread a layer of cream filling onto a cookie and then top it with another cookie to make the whoopie pie.
MY TIPS FOR MAKING THIS RECIPE
- DO NOT prepare the cake mix or the pudding mix. Use the dry cake mix and the dry instant pudding in the recipe as called for.
- If you're not a fan of the cheesecake pudding, use the coconut cream pudding, white chocolate pudding, or even French vanilla pudding.
- The cookies won't spread at all while baking so you can fit 16 per cookie sheet.
- These are obviously not a true carrot cake but they taste like carrot cake and the whoopie pies are a delicious and different way to enjoy carrot cake.
- The recipe does call for a can of pumpkin. This brings out the warm carrot cake spices, it helps make the whoopie an orange color (for carrot cake) and it makes the recipe egg-free and helps the cookies be puffy and soft-baked. You cant necessarily taste the pumpkin.
- I would highly recommend grating your own carrots for this. Do not buy the pre-shredded carrots in the grocery store. They are too big of shreds to properly cook with the cookie. Shred a carrot on the finest side of a cheese grater.
Carrot Cake Cheesecake Whoopie Pies
Carrot Cake Whoopie Pies
- 1 box (15.25 oz) carrot cake mix
- 1 can (15 oz) pure pumpkin
- 1/2 cup canola or vegetable oil
- 1/2 cup finely shredded carrots
- 1/2 cup chopped pecans or walnuts (optional)
Cheesecake Cream Filling
- 2 cups heavy whipping cream
- 1 box (3.4 oz) cheesecake instant pudding mix
- Heat oven to 350 degrees. Line two cookie sheets with parchment paper or spray with cooking spray.
- In a mixing bowl, combine cake mix, pumpkin, oil, shredded carrots, and pecans Stir together until completely mixed and combined.
- Use a small cookie scoop, or drop dough with a spoon, onto the cookie sheet. It will end up being about 2 tablespoons of dough. The cookies won't spread much while baking so you can fit 16 per cookie sheet.
- Cook for 14 minutes. Let cool completely on the cookie sheet.
- PREPARE THE CREAM FILLING: Combine the heavy cream and the packet of instant pudding mix into a bowl. Beat together with a handheld blender, or use the bowl of a stand mixer with the whisk attachment, and beat until it's thickened. This should only take about 2 minutes.
- Take one cookie and spread some of the cream filling on the flat side of it. You can either use a table knife to spread it, a piping bag with a 1M tip, or snip the corner of a gallon-sized Ziploc bag to pipe the frosting on. Take another cookie and make the whoopie pie. Repeat with remaining cookies.
- Place the whoopie pies on a plate covered with saran wrap or inside a covered Tupperware container. Refrigerate for about 2-4 hour before serving for best taste. These are so good cold! Which is why I suggest refrigerating them. But they can be eaten right away.
PIN THIS RECIPE TO PINTEREST