carrot cake whoopie pies

carrot cake whoopie pies

prep time: 30 minutes
cook time: 15 minutes
ready in: 45 minutes

makes: 12 servings, 1 sandwich each


  • 1½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup butter, softened
  • 2 Tablespoons canola oil
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract, divided
  • 1 ½ cups grated carrots
  • 1/2 cup seedless raisins
  • 8 oz. tub fat-free cream cheese, softened
  • 1/4 cup confectioner’s sugar

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Lightly coat 2 large baking sheets with butter or line with parchment paper. Preheat oven to 375°
  2. In a medium bowl, whisk together flour, cinnamon, baking powder and baking soda.
  3. In a large bowl, cream together butter, oil, sugar, egg and 1 teaspoon vanilla. Fold in carrots and raisins. Add dry ingredients and mix until combined.
  4. Spoon batter into 24 mounds onto prepared baking sheets, flattening slightly. Bake for 10–12 minutes at 375°, switching sheets halfway through baking, until cookies are lightly browned and spring back when touched lightly. Cool cookies on sheets for 5 minutes, then transfer to racks to cool completely.
  5. For frosting, combine cream cheese with confectioner’s sugar and remaining 1 teaspoon vanilla. Sandwich cookies together with frosting.

Per serving: 220 calories, 7g fat, 3g saturated fat, 30mg cholesterol, 220mg sodium, 33g carbohydrate, 1g fiber, 18g sugars, 6g protein