Carrot Cake Whoopie Pies with Cream Cheese Frosting

March 01, 2021

Whoopie pies are delightful desserts for adults and kids alike. This easy recipe has sweet, locally grown carrots at the front and center. To get the smoothest frosting, make sure to let your cream cheese sit on your kitchen countertop for 2 hours before you start to mix it with the butter. It takes a while for it to get to room temperature, but doing so ensures that there won’t be lumps in your filling.


Carrot Cake Whoopie Pies: 

1 cup all-purpose flour 

3/4 teaspoon baking soda

1/2 teaspoon baking powder 

1 teaspoon ground cinnamon

1/8 teaspoon ground clove

1/2 teaspoon ground nutmeg 

1/8 teaspoon allspice 

1/4 teaspoon salt

1/4 cup unsalted butter, room temperature 

1/4 cup dark brown sugar

1/4 cup white sugar

1 large Local Roots pastured raised egg, room temperature 

1 teaspoon vanilla extract

3/4 cup peeled and grated carrots

Cream Cheese Frosting: 

8 oz cream cheese, room temperature

1/4 cup unsalted butter, room temperature 

2 1/2 cups powdered sugar, sifted 

1/2 teaspoon salt

1/2 teaspoon vanilla extract


Carrot Cake Whoopie Pies:

  1. Preheat the oven to 350° F. Line two baking sheets with silicone mats or parchment paper.

  2. In a medium-sized mixing bowl, whisk the all-purpose flour, baking soda, baking powder, spices and salt together. Set aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high speed until the mixture becomes light and fluffy. Add in the egg and vanilla extract, scraping down the sides of the bowl as well.
  4. On low speed, slowly add the dry ingredients and mix until just combined. It’s okay if some flour streaks remain. Fold in the grated carrots.

  5. With a 1” cookie scooper, scoop out small rounds of dough and place on your lined baking sheets, spacing them about 2 inches apart. There should be 12 rounds for each baking sheet. 
  6. Bake the cookies for about 12-15 minutes. Remove from the oven and let them cool completely on a wire rack before filling.

Cream Cheese Frosting: 

  1. In the bowl of a stand mixer fitted with the paddle attachment, add in your butter and cream cheese. On medium-high speed, whip them together until the mixture is smooth.
  2. Gradually mix in your powdered sugar until the frosting becomes nice and fluffy, 3-4 minutes. 
  3. Add salt and vanilla extract. Set frosting aside. 


  1. Scoop 1 tablespoon of frosting on the flat side of each of the whoopie pie halves.
  2. Lightly press the other whoopie pie halves on top to form little sandwiches. 
  3. Enjoy! Store leftovers in the fridge. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen.

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