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Carrot Cake Whoppie Pies

March 18, 2012

Recipes, Sweets

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!

Whoppie Pie

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.



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