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Carrot Cake Whoopie Pies

By: Tess from Slow Cooking Kitchen
This image courtesy of

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.


Preparation Time10 min

Cooking Time3 hr


  • 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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How did you come up with the idea to turn a carrot cake mix into Whoopie pies? I bet this is a favorite no matter where you take it. My mom loves carrot cake. I wonder how much she will like this recipe. I am going to have to make it and take some to her to get her reaction.


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