Martha Stewart Carrot Cake Whoopie Pies

This martha stewart carrot cake whoopie pies recipe is a soft and spiced dessert recipe, which is made with grated carrots and rolled oats. It’s a straightforward recipe, ready in about 1 hour.

Martha Stewart Carrot Cake Whoopie Pies Ingredients

For The Filling:

• 2 ounces bar cream cheese, room temperature
• 2 ounces unsalted butter, room temperature
• 1/4 cup confectioners’ sugar
• 1 teaspoon fresh lemon juice

For The Cookies:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 cup all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup rolled oats
• 3/4 cup packed, finely grated, peeled carrots
• 1/3 cup dried currants

How To Make Martha Stewart Carrot Cake Whoopie Pies

1. Prep the oven and pans: Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Make the filling: Beat cream cheese and butter with an electric mixer until smooth. Add confectioners’ sugar and lemon juice; beat to combine. Cover and chill at least 30 minutes.
3. Start the cookie dough: In a large bowl, whisk together melted butter, brown sugar, granulated sugar, and egg yolk.
4. Combine dry ingredients: In a separate bowl, whisk flour, ground ginger, and salt. Add to the butter mixture and stir until combined.
5. Add mix-ins: Stir in oats, grated carrots, and dried currants.
6. Portion the dough: Drop dough by level tablespoons onto baking sheets, leaving 2 inches between each cookie. Flatten gently with your palm.
7. Bake the cookies: Bake 15–18 minutes, rotating sheets halfway through, until edges are crisp. Transfer to a wire rack to cool.
8. Assemble the whoopie pies: Turn half the cookies bottom-side up and dollop about 1 teaspoon chilled filling onto each. Top with the remaining cookies and press gently.

Recipe Tips

• How to keep whoopie pies soft: Avoid overbaking—remove cookies when edges are just crisp.
• Can I swap currants for raisins? Yes, regular or golden raisins work well.
• Best way to grate carrots: Use a fine grater so the carrots blend smoothly into the cookie dough.
• Can I make the filling sweeter? Add an extra tablespoon of confectioners’ sugar at a time until it reaches your preferred sweetness.
• Why is my filling runny? Chill it longer; warm butter or cream cheese causes softness.

What to Serve With Carrot Cake Whoopie Pies

These treats pair perfectly with:

• Hot coffee
• Black tea or chai
• Vanilla ice cream
• Fresh fruit

How To Store Carrot Cake Whoopie Pies

Refrigerate: Store in an airtight container up to 4 days.

Freeze: Freeze assembled whoopie pies up to 2 months. Thaw in the refrigerator before serving.

Carrot Cake Whoopie Pies Nutrition Facts

• Calories: ~210
• Carbs: ~28g
• Protein: ~3g
• Fat: ~10g
• Sugar: ~15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make the cookies ahead of time?
Yes—bake them a day in advance and assemble when ready to serve.

How to keep whoopie pies from spreading too much?
Chill the dough 15 minutes before baking.

Can I double this recipe?
Absolutely—simply double all ingredients.

Why are my cookies dry?
Too much flour or overbaking can dry them out.

Try More Recipes:

• Martha Stewart Carrot Cake Muffins
• Martha Stewart Carrot Cake Loaf
• Martha Stewart Carrot Cake Cupcakes