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Today we’re making carrot cake whoopie pies for Easter!
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Carrot Cake Whoopie Pies:
For the cookies:
1¾ cups all purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 tsp baking powder
½ tsp baking soda
¼ tsp ground nutmeg
1 cup unsalted butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp vanilla
2 cups finely grated carrots
½ cup rolled oats
½ cup dates, finely chopped
For the icing
¼ cup cream cheese, softened
¼ cup unsalted butter
1½ cups icing sugar
2 tbsp maple syrup
In a medium bowl, mix together all of the dry ingredients. Be sure to do this thoroughly because you need the baking soda and baking powder to be well-incorporated so your cookies get lots of lift.
Then in a stand mixer (or by hand) beat your butter and sugars together until they are light and fluffy.
Add your eggs, one at a time, and your vanilla and blend until well incorporated.
Add your dry ingredients and mix well.
Fold in your carrots, oats, dates and pecans.
Spoon the mixture with an ice cream scoop (so your cookies turn out nice and even) onto two parchment lined baking sheets. These cookies will spread out a lot so only add two per row.
Bake them at 350 for 10-12 minutes.
In the meantime, mix your icing ingredients in a stand mixer. Set aside.
Allow your cookies to cool completely before adding your icing or it will melt.
Once your cookies have cooled, place a teaspoon or two of icing on the underside of one cookie and sandwich it with another cookie. Repeat for all of the cookies.
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