I hosted Easter at my house this year, and somehow most of the food responsibilities were delegated elsewhere, so I found myself with a lot of time on my hands. Plus I’m only really good at desserts, so I wanted to try to make something new. These carrot cake whoopie pies are very semi-homemade, beware, but they’re yummy and fun and easier to transport than cake or cupcakes.
- 1 box carrot cake mix (I highly recommend the Duncan Hines deluxe cake mix for these cookies.)
- 2 eggs
- 1/2 cup vegetable oil
Combine ingredients, then scoop onto cookie sheet. I used a medium cookie scoop, and that made a good sized cookie. Bake at 350 for 10-12 minutes.
(You can go really semi-homemade here and use canned frosting, but this is a pretty easy recipe)
- 4 oz. cream cheese
- 2 1/2 tbsp unsalted butter (softened, but not melted)
- 1 1/4 cups powdered sugar
- 2 tsp. vanilla extract
Beat cream cheese and butter until well-blended. Add powdered sugar, and continue to mix until completely incorporated, starting with the mixer on slow speed, and then gradually increasing the speed. Add the vanilla and beat until combined. Add the frosting to cooled cookies using a fancy pants piping bag, a Ziploc with the corner snipped off in place of a piping bag, or simply spreading the frosting with a knife.