Mini Carrot Cake Whoopie Pies

• Vegetarian

• Produce

  • 5 1/2 cups Carrots
  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 5 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 1 1/2 cups Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 12 tbsp Butter, unsalted
  • 1 8 ounce package Cream cheese

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 2 cups all-purpose flour
• 11/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 8 tablespoons (1/2 cup) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 11/2 cups grated carrots*
• One 8 ounce package of cream cheese, room temperature
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 1/2 cups sifted confectioners sugar
• 1/2 teaspoon vanilla extract

Directions

• Preheat oven to 350 F. Line two baking sheets with parchment.
• Whisk the flour, baking soda, baking powder, spices and salt together in a medium sized bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy. Scrape down the sides of the bowl then add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
• Gradually add the dry ingredients and beat just until combined. Fold in the grated carrots.
• Using a teaspoon, portion the batter onto one of the prepared baking sheets, spacing the cookies about an inch apart. The batter should not be larger than a quarter. Bake each batch for about 6 to 8 minutes, or until the cookies are slightly golden around the edges. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove the cookies to the wire rack to cool completely. Repeat with the rest of the batter.
• Beat the cream cheese and butter in a large bowl until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free. Transfer to a frosting bag fitted with a tip.
• Match the cookies up into pairs based on size and fill with cream cheese frosting. Store in the fridge and let them come to room temperature before serving.