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Carrot Cake Whoopie Pies

"These whoopie pies are made with spice cake rounds, filled with a sweet creamy filling, and topped with pecans."
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Ingredients

51 m servings 174 cals
Original recipe yields 22 servings (22 whoopie pies)

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Directions

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
  3. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
  4. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
  5. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

Footnotes

  • Variation: Prepare as directed, omitting the shredded carrots and using a carrot cake mix.

Nutrition Facts


Per Serving: 174 calories; 6.2 g fat; 27.8 g carbohydrates; 2.6 g protein; 13 mg cholesterol; 339 mg sodium. Full nutrition

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Reviews

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Nice & Moist but I am going to try for bigger flavor profile the next time I make them. I think to boost the flavor I will replace the water for the cake mix with coffeee & use Cheesecake Puddin...

These tasted really good, but they fell apart VERY easily. Not what I was looking for as I made them for my 5 year old.

These cookies were very good....BUT they had more of a cake texture than cookie. During the filling of the cookie step, I had cake all over my hands due to them being sticky, crumbly and messy. ...

These were very good, but the cookies were sticky on the fingers after awhile