Vegan Carrot Cake Whoopies

These delicious carrot cake whoopie pies are sure to satisfy your sweet tooth! Who knew vegan could be so simple and tasty!

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Every cook or baker will typically create dishes and recipes based on the seasons, as they should because the ingredients tend to be cheaper when they are in season. This spring I decided to hop on the bandwagon and make a carrot cake themed dessert. This particular dessert, however, isn’t just your typical carrot cake. I decided to take a twist off of an old guilty pleasure through college and make Whoopie Pies! For many this was a treat mainly as a child, but really everyone goes through a moment in life being hooked onto these bad boys. Hope you enjoy these as much as I did reminiscing to my college days.

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 whoopie pies

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INGREDIENTS

Carrot Cake Cookies

• 1 1/2 c Whole Wheat Flour
• 1/2 c Brown Sugar
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• 1 tsp Ginger Powder
• 1 c Shredded Carrots
• 1/2 c Unsweetened Almond Milk
• 1/4 c Vegetable Oil
• Candied ginger (for topping)

Vegan Cream Cheese Filling

• 8 oz Vegan Cream Cheese
• 1/2 c Powdered Sugar
• 1 tsp Vanilla Extract

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INSTRUCTIONS

Vegan Cream Cheese Filling

1. In a medium bowl, combine the vegan cream cheese (I used Kite Hill), powdered sugar, and vanilla extract.
2. Using an electric hand mixer or a whisk, whip the mixture until fully incorporated. Place a cover over the bowl and let it set for 30-45 minutes.

Carrot Cake Cookies

1. Preheat oven to 375 deg F.
2. Whisk all dry ingredients in a large bowl (flour, sugar, baking powder, cinnamon, ginger powder). Make sure there are no brown sugar clumps.
3. Next, shred carrots with either a grater, food processor, or finely chop with a knife.
4. Mix all wet ingredients together in a medium bowl (carrots, milk, oil).
5. Pour the wet ingredients into the dry ingredients and combine until fully incorporated.
6. Next, you have an option to either chop up the candied ginger and incorporate it into the mixture or cut slices to place on top the upper cookie of the sandwich.
7. Prep your baking pan by using a baking sheet, parchment paper, or oil/butter to prevent sticking.
8. Scoop 1 heaping Tbsp of mixture 1 inch apart onto the baking pan (Makes about 12 cookies).
9. If you decided to place your candied ginger on top do so before putting in the oven and bake for 18-20 minutes.

Assembly

1. Once you’ve taken the carrot cake cookies out of the oven and let them cool completely on a cooling rack, you may take out the cream cheese frosting.
2. Remove the cream cheese frosting from the bowl and into a piping bag or you may spread it on with a knife or spoon.
3. Evenly divide the cream cheese frosting on top of 6 cookies and then using the 6 cookies with the candied ginger on top complete the sandwich.

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I hope you have fun making this whoopy vegan dessert and if you don’t feel like sharing your masterpiece with friends and family… I don’t blame you :D
- Nutti Nelli