Recipe makes about 18 whoopie pies
First, I have tell you I purchased a whoopie pie pan… yes I know, why not use a sheet pan and cut your whoppies pie ends with a ramekin. Here’s what you’d get great circles for the two halves but no crispy edges and less whoopie pies!
2 Cups all purpose flour
2 teas baking powder
1 tea salt
2 teas cinnamon
1 1/2 Cups cane sugar
1/2 Cups dark brown sugar
1 1/4 Cup canola oil
4 large eggs
2 1/2 Cups of coarsely grated baby carrots
1 Cup chopped pecans
1 Tbsp fresh minced peeled ginger
12 oz cream cheese, room temperature
5 Tbsp soften butter, room temperature
2 1/2 Cups of powdered sugar
1/4 Cup pure maple syrup, New Hampshire
Blend together all filling ingredients to form nice peaks. Chill before you start your whoppie pie batter.
Preheat oven to 350F
My whoppie pie pan is Teflon coated but if you choice a sheet pan butter and flour the pan
Whisk flour, salt, baking powder and cinnamon in medium mixing bowl.
Whisk sugar, canola oil and slowly add each egg and blend well.
Add carrots, pecans and fresh minced ginger.
Slowly add flour mixture until the batter forms.
Fill whoppie pie molds with not more than 1/4 cup of batter
Cook for 11 -13 minutes
Pull from the oven, cool for 10 minutes and slip on to cake rack to cool
Assemble pies by taking a generous amount of filling, at least two good size tablespoons. You will have plenty of filling.