These carrot cake whoopie pies use Martha Stewart’s carrot cake cookie base, scooped bigger and left round so they bake into soft domes instead of flat wafers. Rolled oats, finely grated carrots, currants, and ground ginger go into the dough, and the lemon cream cheese filling between them is what makes the whole thing taste like carrot cake in sandwich form.
The batch bakes at 350°F in about 15 minutes and makes around a dozen generous whoopie pies. They are rich enough that one is a full dessert, and the lemon in the filling lifts everything so it never feels heavy.
Try More Carrot Cake Recipes:
Why Oats Make These Better Than Regular Cookie Dough
Martha uses a full cup of rolled oats in the cookie base, and that is what gives these whoopie pies their chewy, almost cake-like texture. Without the oats, the dough would bake too thin and crack when you press the filling in.
The oats also absorb some of the moisture from the carrots as they bake, which keeps the inside soft even after the edges go golden and crisp. That contrast between the crisp outside and the soft, spiced inside is what makes them work as a whoopie pie.
Carrot Cake Whoopie Pies Ingredients
The cookies use melted butter and just an egg yolk, which makes the dough rich and tender. The currants add small pops of sweetness through every bite. Grate the carrots as fine as you can so they disappear into the oat dough.
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 ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup rolled oats
- 3/4 cup finely grated carrots
- 1/3 cup dried currants
For the lemon cream cheese filling:
- 4 ounces cream cheese, room temperature
- 4 ounces unsalted butter, room temperature
- 1/2 cup confectioners’ sugar
- 2 teaspoons fresh lemon juice
How To Make Martha Stewart Carrot Cake Whoopie Pies
- Preheat and prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Make the filling first: Beat the cream cheese and butter until smooth. Add the confectioners’ sugar and lemon juice and beat until combined. Cover and chill for at least 30 minutes while you make the cookies.
- Mix the cookie dough: In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and egg yolk. In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, and salt. Stir the flour mixture into the butter mixture until combined, then fold in the oats, grated carrots, and currants.
- Scoop onto sheets: Use a medium cookie scoop (about 2 tablespoons) to drop rounds onto the baking sheets, spacing them 2 inches apart. Do not flatten them.
- Bake: Bake at 350°F until the edges are golden and crisp, about 15 minutes. Let cool completely on the sheets before removing.
- Assemble: Turn half the cookies over, flat side up. Spoon or pipe about 1 tablespoon of the chilled lemon cream cheese filling onto each one. Press a second cookie on top gently until the filling reaches the edges.
The Lemon In The Filling Is The Whole Secret
Most carrot cake cream cheese frostings are just cream cheese, butter, sugar, and vanilla. Martha adds fresh lemon juice here instead, and it changes everything. The lemon cuts through the richness of the cream cheese and makes the filling taste bright instead of heavy.
Use fresh lemon juice, not bottled. The difference is noticeable in something this simple. Two teaspoons is enough to lift the flavor without making it taste like a lemon dessert.
Scoop Them, Do Not Flatten Them
Martha’s original carrot cake cookies get flattened with the palm of your hand before baking, which makes them thin and crisp. For the whoopie pie version, skip that step. Drop the dough as rounded scoops and let them spread naturally in the oven.
They bake into soft domes with golden edges, which gives you the flat side you need for the filling and a rounded top that holds its shape when you sandwich them together.
When To Bring These Out
These work best on a dessert table next to other things. A plate of whoopie pies alongside a full carrot cake gives people the choice of a small bite or a big slice. They also fit in a cookie box or lunch bag without falling apart.
Set them out with carrot cake cupcakes and carrot cake muffins for a full spread of the same flavor in different shapes. Everyone picks their favorite format.
How To Store Them
Serve these the day you fill them. The cream cheese filling softens the cookies overnight and they lose their crisp edges. Unfilled cookies keep in an airtight container at room temperature for up to three days.
Make the filling and cookies separately ahead of time, then assemble right before serving. The filling holds in the fridge for up to five days, so all the prep can happen early in the week.
FAQs
- How many does this make? About 12 whoopie pies, so 24 individual cookies. The filling recipe is doubled from Martha’s original to cover the larger size.
- Can I add chopped nuts? Yes. Fold in 1/3 cup finely chopped toasted pecans or walnuts with the oats. You can also roll the edges of the filled whoopie pies in chopped nuts for extra crunch.
- Can I use raisins instead of currants? Golden raisins work as a swap. Chop them smaller first so they blend into the dough better. Currants are smaller naturally and distribute more evenly.
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Nutrition Facts
(1 whoopie pie, makes 12)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 32g
- Protein: 3g
Martha Stewart Carrot Cake Whoopie Pies Recipe
Description
These carrot cake whoopie pies use Martha Stewart’s carrot cake cookie base, scooped bigger and left round so they bake into soft domes instead of flat wafers. Rolled oats, finely grated carrots, currants, and ground ginger go into the dough, and the lemon cream cheese filling between them is what makes the whole thing taste like carrot cake in sandwich form.
The batch bakes at 350°F in about 15 minutes and makes around a dozen generous whoopie pies. They are rich enough that one is a full dessert, and the lemon in the filling lifts everything so it never feels heavy.
Ingredients
For the cookies:
For the lemon cream cheese filling:
Instructions
- Preheat and prep: Preheat oven to 350°F. Line two baking sheets with parchment.
- Make the filling: Beat cream cheese and butter until smooth. Add confectioners’ sugar and lemon juice. Cover and chill at least 30 minutes.
- Mix the cookie dough: Whisk melted butter, brown sugar, granulated sugar, and egg yolk. Separately whisk flour, ginger, cinnamon, nutmeg, and salt. Combine, then fold in oats, carrots, and currants.
- Scoop onto sheets: Use a medium cookie scoop (about 2 tablespoons) to drop rounds onto sheets, spacing 2 inches apart. Do not flatten.
- Bake: Bake at 350°F until edges are golden, about 15 minutes. Cool completely on sheets.
- Assemble: Turn half the cookies over. Spoon about 1 tablespoon filling onto each. Press a second cookie on top until filling reaches edges.
Notes
- Scoop, do not flatten: Drop rounded scoops and let them spread naturally. Flattening makes them too thin for sandwiching.
- Assemble before serving: The filling softens cookies overnight. Make both ahead, fill right before.
- Add nuts: Fold in 1/3 cup chopped toasted pecans with the oats, or roll filled edges in chopped nuts.