Carrot Cake Whoopie Pies are a delightful springtime treat. Tender carrot cake rounds studded with walnuts are sandwiched around a silky cream cheese frosting for a portable, crowd-pleasing dessert perfect for bake sales, brunches, or potlucks.
A reader once asked for a whoopie pie recipe and I hesitated because many commercial versions are dry. I wanted to create whoopie pies that were moist, flavorful, and even better than a cupcake. These Carrot Cake Whoopie Pies deliver: tender cakey rounds flecked with grated carrot and chopped walnuts, paired with a bright cream cheese frosting spiked with orange.
The carrot cakes are soft and slightly domed, and the cream cheese filling provides the rich, tangy contrast that makes carrot desserts irresistible. These are easy to make, simple to portion, and store well for several days when refrigerated.
Ingredients
- The cake batter uses classic ingredients: all-purpose flour, sugar, butter, eggs, baking powder, and salt.
- Buttermilk keeps the cakes tender and adds a mild tang.
- Cinnamon pairs nicely with the shredded carrots and walnuts.
- The frosting centers on cream cheese combined with butter, powdered sugar, and vanilla.
- Orange zest and a touch of orange juice brighten the cream cheese icing and complement the carrot cake flavors.
How to make carrot cake whoopie pies
Start by finely grating the carrots so they blend into the batter. A food processor with a grating disk makes this quick, but a box grater works well too. Avoid pre-shredded carrots, which are usually too thick.
Whisk together the flour, baking powder, cinnamon, and salt. In a separate bowl, cream the butter and sugar until smooth, then beat in the eggs.
Add the dry ingredients and buttermilk in alternating portions, beginning and ending with the flour mixture. Fold in the grated carrots and chopped walnuts.
Portion the batter using a 1-ounce scoop or two-tablespoon measure to ensure evenly sized cakes. Drop mounds onto lined baking sheets, leaving space between each one.
Bake at 350°F (175°C) for about 12–14 minutes, until the tops no longer look wet and the bottoms are set. The ideal whoopie pie shape is slightly domed on top and flat on the bottom.
Transfer the cakes to a wire rack and cool completely before assembling.
How to make cream cheese icing
For a smooth frosting, bring both the butter and cream cheese to room temperature—about two hours at the counter. Beat them together until creamy, then add the vanilla, orange juice, and orange zest.
Gradually beat in the powdered sugar, adding it a cup at a time and mixing on low until the frosting is smooth and spreadable. The citrus lifts the cream cheese and pairs beautifully with the spiced carrot cake.
Assembling the whoopie pies
Pair similarly sized cake rounds, then spread about 2 tablespoons of frosting on the flat side of one round and sandwich with the flat side of the matching round. Repeat to create a dozen whoopie pies.
Because the frosting is sandwiched between the cakes, every bite has a balanced cake-to-frosting ratio—often preferable to a cupcake with icing on top.
Frequently Asked Questions
Yes. Store whoopie pies in an airtight container in the refrigerator for freshness; they keep well for 4–5 days.
Yes. Wrap each whoopie pie individually, place them in an airtight container or freezer bag, and freeze for 1–2 months. Thaw in the refrigerator before serving.
Whoopie pies are often associated with Amish baking traditions. One story says workers would shout “whoopie!” when they found a whoopie pie in their lunch. The treat has a long regional history in New England and the Mid-Atlantic.
Serving suggestions
These whoopie pies make a charming addition to an Easter dessert table, spring brunch, or any gathering. Package them for a bake sale in clear bags with a ribbon, or serve on a platter at room temperature for the best texture and flavor.
If you prefer the contrast of chilled frosting, refrigerate briefly before serving—taste both ways to see which you like best.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below!
📖 Recipe
Carrot Cake Whoopie Pies
Ingredients
For the cakes:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ⅔ cup buttermilk
- 1 cup finely grated carrots (about 2 medium)
- ½ cup finely chopped walnuts
For the cream cheese icing:
- 1 (8 oz) package cream cheese, softened
- ⅓ cup softened unsalted butter
- 3½ cups powdered sugar
- ½ teaspoon vanilla
- 2 teaspoons orange juice
- Zest of one orange
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking powder, cinnamon, and salt; set aside.
- Beat sugar and softened butter until creamy. Add eggs and mix until combined.
- Add half the dry mixture and beat on low until combined, then half the buttermilk. Repeat with remaining dry mixture and buttermilk.
- Stir in grated carrots and chopped walnuts. Use a 1-oz scoop (about 2 tablespoons) to drop batter onto prepared sheets, leaving 2 inches between mounds.
- Bake 12–14 minutes, or until tops no longer look wet. Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
- Beat softened cream cheese and butter until smooth. Add vanilla, orange juice, and zest.
- Gradually add powdered sugar, ½–1 cup at a time, beating on low until smooth and spreadable.
- Spread about 2 tablespoons of frosting on the flat side of one cake and top with another cake, flat side down. Repeat to assemble 12 whoopie pies.
Notes
I used a food processor grating disk to grate the carrots, but a box grater works fine. Avoid pre-shredded carrots, which are usually too thick.
Make sure the butter and cream cheese are fully softened at room temperature to ensure a silky, lump-free frosting—leave them out for at least two hours.
Nutrition
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