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Carrot Cake Whoopie Pies

By: Tess from Slow Cooking Kitchen
Carrot Cake Whoopie Pies
This image courtesy of Tess from Slow Cooking Kitchen

Easy to make, these delightful little whoopie pies are made with Betty Crocker Carrot Cake mix. Filled with a delicious cream cheese filling, every bite is simply heavenly. Soft and moist this is going to become one of your favorite cake recipes.

  • 1 (15.25-ounces) box of Betty Crocker Carrot Cake mix
  • 3 eggs room temperature
  • 2/3 cup vegetable oil
  • 1/3 cup warm water
  • 1 (3.4-ounces) box vanilla instant pudding mix
  • 1/2 cup raisins
  • For the Frosting:
  • 16 ounces cream cheese frosting
  • 1 (3.4-ounces) box of vanilla instant pudding mix
  • 1/8 cup cold milk, 2% is recommended
  1. In a large mixing bowl, combine cream cheese frosting, vanilla pudding mix and milk. Using an electric mixer whip ingredients until thick and creamy. Chill for approximately 2 hours before filling whoopie pies to allow for maximum thickness.
  2. Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside
  3. In a large mixing bowl, combine carrot cake mix, eggs, vegetable oil and water. Using an electric mixer blend until smooth. Scoop small mounds onto baking sheets leaving a few inches in between.
  4. Top 50% of the cookie mounds with raisins and/or walnut pieces, leaving the other 50% without. Bake for 12 minutes or until a medium golden brown. Cool on wire rack completely before filling with frosting.
  5. Hold one raisin-free cookie with the flat side turned upwards. Spoon frosting evenly over cookie allowing a small outer circumference free from frosting. Top with carrot cake cookie with raisins. Serve with milk or coffee. Pleasant Tastings!

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