When we hosted Caroline’s birthday party, I had  a lot of fun creating the menu.  Carrot cake and bunnies are a natural pairing, which becomes more obvious around this time of year.  Carrot cake abounds!  These carrot cake whoopie pies are a great way to get your carrot cake fix without eating an entire slice.  The version I originally made for the party was highly flawed recipe. We had to use a few tricks to salvage them for the party (thankfully they still tasted great). I had to do some more tweaking and testing before it was ready to be released into the wild, but finally I have a version that is most definitely worthy of your time and your tastebuds.  The cookie is soft, lightly spiced, and a little bit chewy. Paired with my favorite cream cheese frosting, they are pretty hard to resist.

Mix It Up – Some variations to try: 

  • For a bit of tropical flair, substitute a portion of the oats for shredded coconut and add a small amount of coconut extract to the filling.
  • Add up to ½ cup of chopped nuts such as walnuts or pecans to the cookie dough for some added crunch.


For the cookies:

  • 1½ cups all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. grated nutmeg
  • 1 cup light brown sugar
  • ½ cup (4 oz.) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp. vanilla extract
  • 1 cup old-fashioned oats
  • 1 cup grated carrot

For the filling:

  • 4 oz. cream cheese, cold
  • 2½ tbsp. unsalted butter, at room temperature
  • 1¼ cups confectioners’ sugar, sifted
  • 2 tsp. vanilla extract


  • 01

    Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a small bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.  Whisk lightly to blend.  In the bowl of an electric mixer, combine the brown sugar and butter.  Beat on medium-high speed until smooth and light, about 2-3 minutes.  Blend in the egg and the vanilla.  With the mixer on low speed, blend in the dry ingredients just until incorporated.  Blend in the oats and grated carrot just until evenly mixed in.

  • 02

    Scoop apporximately 1 tablespoon portions of the dough out onto the prepared baking sheets leaving about 2 inches between each cookie.  Bake, rotating the sheets halfway through baking, until the cookies are just set and lightly browned, about 14 minutes total.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.

  • 03

    Combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Add in the confectioners’ sugar and mix on low speed just until incorporated.  Increase the speed to medium-high and beat 2-3 minutes more.  Blend in the vanilla.  Transfer to a pastry bag fitted with a plain round tip  (I used an Ateco #809.)   To assemble, pair the cookies up by size.  Pipe a small dollop of the frosting onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie.


  • Oh I love this picture. They look delicious! I have not made many whoppie pies before but they are becoming more popular here in the UK. I might have to give it a try :-)

  • marie @ little kitchie

    Too cute! Love the idea of adding a little coconut!

  • Warm Vanilla Sugar

    These are perfect for Easter Annie! Love the recipe :)

  • Shari

    Thank you so much for posting this, looks great!

  • I love whoopie pies but I’ve never tried a carrot cake version – they look great!

  • These are way too cute! I have never made whoopie pies before but they look amazing :)

  • Yum! I’ve made the Martha version of these before and I love them! They are really a perfect cookie!

  • Kerry Cooks

    Fantastic idea Annie – so original, and they look just perfect!

  • Wow! I might have to try these!

  • Amber

    These sound so yummy and a great way to use up some of the carrots I have in my fridge! I’m so happy to also see raisins weren’t included!
    This might be a silly question, but what grate size should I grate the carrots?

  • annieseats

    Not silly at all! I think it’s really up to you. The original recipe called for finely grated carrots but I prefer coarsely grated. That’s what I used and it worked just fine. So, it’s your call. Enjoy!

  • These are adorable. Such a fun twist on a classic. : )

  • ktbeth37

    Do you refrigerate if not serving immediately? I’m worried about the cookies getting stale/mushy. Or is it best to assemble just prior to serving?

  • Daniela Rodriguez

    Did you make a day ahead or on the day of her party?

  • annieseats

    I made these a couple of days ahead.

  • annieseats

    They don’t get mushy made in advance. Enjoy!

  • Dave

    can I say holy crap?! These are so delic and melt in your mouth! I had some folks over and thought this was the perfect excuse to make these. Totally worth it. They weren’t difficult to make so a plus in the totally worth it category. Of course they were even better the next day. Yum, yum, yum, yum yum! I want to make them again, like right now!

  • Deanna

    These were delicious! Added the walnuts and they came out great.

  • melanie kleiman

    Do the cookies come out crunchy or soft?

  • annieseats


  • Cassie

    I made these for Easter dinner today, they were phenomenal! I rolled half of them in toasted walnuts for the nut lovers in the family. A double batch left me one to bring back home. I will definitely be making these again!

  • Cara

    Made these Saturday and they were gone by Tuesday and had a few requests for the recipe :) Thanks for always posting creative, fun recipes :)