Carrot Cake Whoopie Pies
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
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.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside
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.
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.
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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