Easy Carrot Cake Cheesecake Whoopie Pies
If you’re craving a delightful fusion of flavors and textures, these easy carrot cake cheesecake whoopie pies are exactly what you need. This recipe seamlessly combines the moist and spicy warmth of carrot cake with the creamy richness of cheesecake, resulting in a dessert that’s both indulgent and comforting. These little treats are perfect for satisfying your sweet tooth while celebrating the comfort of home-baked goodness.
Growing up, carrot cake was a staple at family gatherings. I remember my grandmother’s kitchen always smelling of fresh carrots and spices. These whoopie pies take me back to those cherished moments. They were inspired by one of her best-loved recipes, with a modern twist that makes them irresistibly creamy and portable.
Why You’ll Love This Recipe
This recipe is a game-changer for several reasons. Firstly, it merges two classic desserts—carrot cake and cheesecake—into bite-sized treats. Secondly, it’s surprisingly easy to make, perfect for both novice and seasoned bakers. Lastly, these whoopie pies are versatile enough to serve at both casual and formal events, always leaving your guests impressed and satisfied.
Ingredients Notes
To make these whoopie pies, you’ll need cream cheese, butter, carrots, and a blend of warm spices like cinnamon and nutmeg. For a smooth cheesecake filling, opt for full-fat cream cheese. If fresh carrots aren’t available, pre-shredded carrots from a grocery store’s salad section work just as well. Substitute pecans for walnuts if you prefer a different nutty note.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, whisk together the flour, spices, baking soda, and salt.
Step 2
In another bowl, beat together butter and sugars until creamy. Add eggs one at a time, then blend in vanilla extract. Slowly incorporate the flour mixture, then fold in the carrots and nuts.
Step 3
Scoop tablespoon-sized dollops of batter onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until edges turn golden brown. Let them cool on wire racks.
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Step 4
For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar then vanilla extract. Mix until filling is light and fluffy.
Step 5
Once cookies are cooled, spread a generous amount of cheesecake filling on the flat side of one cookie and sandwich it with another. Repeat with remaining cookies.
Storage Options
Store any leftover whoopie pies in an airtight container in the refrigerator for up to a week. If you want to enjoy them later, they freeze well too. Simply wrap each individual pie in plastic wrap before placing them in a freezer bag. To reheat, thaw in the refrigerator overnight.
Variations & Substitutions
For a dairy-free version, use vegan cream cheese and substitute coconut oil for butter. To add a citrus note, stir in some orange zest into the cheesecake filling. You can also replace the spices with pumpkin pie spice for an autumnal twist.
Serving Suggestions
These whoopie pies are perfect with a hot cup of tea or coffee, making them an ideal afternoon treat. They’re also fantastic for picnics, parties, or even as a delightful addition to a dessert buffet. Serve them with fresh berries on the side for a touch of elegance.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough a day in advance. Just be sure to store it in an airtight container in the refrigerator until you’re ready to bake. This even enhances the flavors of the spices over time.
What can I do if my filling is too runny? If the cheesecake filling is too soft, try chilling it in the refrigerator for 30 minutes before spreading it on the cookies. Ensure you’re using full-fat cream cheese to prevent a runny consistency.
How can I make these pies gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking mix. Ensure the mix contains xanthan gum to maintain the texture of the cookies.
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Easy Carrot Cake Cheesecake Whoopie Pies
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded carrots about 2 medium carrots
- 4 ounces cream cheese softened
- 0.25 cup powdered sugar sifted
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.1.5 cups all-purpose flour
- In a large bowl, beat the butter with the granulated sugar and brown sugar until creamy and smooth. Add the egg and vanilla, and mix until well combined.1.5 cups all-purpose flour
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the shredded carrots.1.5 cups all-purpose flour
- Drop spoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For the filling: In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until creamy.1.5 cups all-purpose flour
- Spread the cream cheese filling on the flat side of half the whoopie pies. Top with the remaining halves to form sandwiches.
Notes
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