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
These tasty treats can be stored in an airtight container in the refrigerator for up to 5 days.