Carrot Whoopie Pies

Recipe:

Ingredient Notes:

• Carrots. The recipe calls for raw, fresh carrots by default. If you have frozen grated carrots in your freezer, you can use them.
• Butter. Use butter with a fat content of 72% or higher. I do not recommend using vegetable shortening – it adds a subtle chemical flavor that ruins everything. Use soft butter in the recipe – that is, at room temperature. But not melted!
• Eggs. This recipe calls for medium size eggs. The weight of such an egg is 50-55 g. It is better if the eggs are at room temperature.
• Flour. Use ordinary all-purpose flour with a protein content of about 10%. Bread flour is not the best choice for this recipe.
• Sugar. I use regular white sugar in the batter. Brown sugar can be used, but keep in mind that its flavor will still be smoothed by the spices.
• Cream cheese. Any cream cheese such as “Philadelfia” will work well. It is better to use the one that is thicker – it will make the filling hold its shape better. As an option, you can make the filling with mascarpone instead of cream cheese. But this will be a different flavor variation.
• Spices. Instead of several different spices, you can use pumpkin spice or gingerbread spice mix. In this case, you will need 1.5 teaspoons of this mix.

Let’s start cooking.

Grate the carrots on a fine grater or puree in a blender.

Cream butter and vanilla sugar.

Add the eggs one at a time, beating well after each addition. Add the grated carrots and mix again.

Add the sifted flour with the spices, baking powder and salt and mix.

Fill the batter into a pastry bag and place it on a baking sheet to form rounds 3-4 cm apart.

Bake in a preheated oven at 180°C (355°F) for about 12 minutes. Remove and cool completely.

Make the buttercream. Whisk softened butter with room temperature cream cheese. Add confectioners’ sugar and lemon zest and whisk again.

Pour the buttercream into a pastry bag without a piping tip. Cut off the tip and pipe the cream onto half of the cookies. Cover with the other halves and press down gently. Make sure the filling doesn’t escape.

Refrigerate for a few hours. Then serve.

Have a nice tea party!

This Carrot Whoopie Pies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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