Whoopie Pie Love
Bringing back a classic beloved treat
Ingredients
SERVINGS: About 24 (2-inch) whoopie pies
- 1½ cups (about 8 ounces) carrots
- ¾ cup sugar
- 6 tablespoons unsalted butter
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ½ teaspoon vanilla extract
Cream Cheese Frosting
- 4 ounces cream cheese
- 2 tablespoons butter
- 3 cups powdered sugar
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ tablespoon heavy whipping cream
Instructions
For the pies:
Preheat oven to 350°.
Peel and cut carrots to size of baby carrots. Blend in a food processor until they are the size of large crumbs. Set aside. In mixer, cream sugar and butter for about 2 minutes. While sugar and butter are creaming, mix together dry ingredients and set aside. Add eggs and vanilla to butter and sugar. Mix until combined. Add dry ingredients to wet in-gredients. Mix until combined. Fold carrots in, mixing well.
Line baking sheets with parchment paper. Scoop 1-inch balls onto sheet, spacing at least 2 inches apart. Bake for about 10 minutes. Cool completely before icing.
For the cream cheese frosting:
Cream the cream cheese, butter and powdered sugar. Add vanilla, almond and whipping cream. Mix until smooth, about 2–3 minutes. For fluffier icing, mix 3–5 minutes.
Recipe courtesy of Brittany Newgent, Whoopie
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