These carrot cake whoopie pies are everything we love about the iconic cake, in cookie form! Chewy spiced cookies are sandwiched together with a sweet and tangy cream cheese frosting. They’re a tasty, individual-sized treat, ready in just 30 minutes!
If you love carrot cake , these carrot cake whoopie pies are going to be right up your alley. They’re quick to make, delightfully fun to eat, and perfectly sized for a little treat that still feels special. I love how they deliver all the cozy flavors of carrot cake in a playful, handheld form.
Two soft, spiced carrot cookies get sandwiched together with a generous layer of tangy cream cheese frosting, making each bite taste unmistakably cake-like. Warm spices like cinnamon, allspice, and nutmeg shine through, while the frosting brings that classic sweet-tangy finish that makes carrot cake so irresistible.
I keep these whoopie pies on the smaller side since the cookies are packed with oats, carrots, raisins, and walnuts, and are quite filling. They’re hearty, satisfying, and just the right size when you want something sweet without going overboard.
Two more recipes you might enjoy are my carrot cake ice cream and carrot cake banana bread .
Tips for making the best carrot cake whoopie pies
Here are three simple tips for making the best carrot cake whoopie pies:
- Bring all your ingredients to room temperature . This ensures that the butter and eggs are easily combined.
- Use the small grate for the carrots . They will mix better into the batter and soften up easily when baked.
- Line your baking sheet with parchment paper . This prevents the cookies from sticking and makes for easy clean-up!
How do I store whoopie cookies?
The cream cheese frosting can spoil, so these carrot cake whoopie pies should be stored in a covered container in the fridge for up to 5 days.
Can I freeze them?
Yep! Store them in an airtight container or resealable silicone bag (I like these Stasher ones ), and they will keep in your freezer for 1-2 months. When you’re ready to enjoy them, thaw them at room temperature.
I don’t like raisins. Can I omit them?
Sure! If you’re not a raisin fan, just skip them.
Carrot Cake Whoopie Pies Recipe
- Pin
Ingredients
Cookies
- ▢ 1 cup butter (room temperature)
- ▢ ¾ cup brown sugar (packed)
- ▢ ½ cup white sugar
- ▢ 2 large eggs
- ▢ 2 teaspoons vanilla
- ▢ 1 ½ cups all-purpose flour
- ▢ 1 ½ teaspoon baking powder
- ▢ 1 teaspoon EACH: cinnamon and sea salt
- ▢ ½ teaspoon EACH: allspice and nutmeg
- ▢ 2 ½ cups rolled oats
- ▢ 1 cup carrot (finely shredded)
- ▢ ¼ cup raisins
- ▢ ¼ cup walnuts (toasted and chopped)
Cream Cheese Frosting
- ▢ ¾ cup cream cheese (softened)
- ▢ 2 tablespoons butter (room temperature)
- ▢ 1 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper. In a large bowl, cream the butter and both sugars. Add the eggs and vanilla and beat until very creamy, about 2 minutes. 1 cup butter, ¾ cup brown sugar, ½ cup white sugar, 2 large eggs, 2 teaspoons vanilla
- In a medium-sized bowl, whisk the flour, baking powder, cinnamon, salt, allspice, and nutmeg. 1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon EACH: cinnamon and sea salt, ½ teaspoon EACH: allspice and nutmeg
- Add the dry ingredients to the wet ingredients and beat until just combined. Stir in oats, carrots, raisins, and walnuts. 2 ½ cups rolled oats, 1 cup carrot, ¼ cup raisins, ¼ cup walnuts
- Drop by heaping tablespoons onto an un-greased cookie sheet. Bake for 12-15 minutes, or until the cookies are just starting to get brown along the edges.
- Remove from oven and let cool for 5 minutes before transferring the cookies to a cookie sheet to cool completely.
- For the frosting, beat the ingredients in a medium-sized bowl. Once the cookies are completely cool spread the frosting onto the bottom half of half the cookies. Top each with the remaining half of the cookies. ¾ cup cream cheese, 2 tablespoons butter, 1 cup powdered sugar
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Favorite cookie recipes
Homemade Oreo Cookies
Chocolate Almond Thumbprint Cookies
Flourless Chickpea Peanut Butter Cookies
Truly Chewy Peanut Butter Cookies
Carrot Cake Whoopie Pies Recipe
Ingredients
Cookies
- 1 cup butter , room temperature
- ¾ cup brown sugar , packed
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon EACH: cinnamon and sea salt
- ½ teaspoon EACH: allspice and nutmeg
- 2 ½ cups rolled oats
- 1 cup carrot , finely shredded
- ¼ cup raisins
- ¼ cup walnuts , toasted and chopped
Cream Cheese Frosting
- ¾ cup cream cheese , softened
- 2 tablespoons butter , room temperature
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper. In a large bowl, cream the butter and both sugars. Add the eggs and vanilla and beat until very creamy, about 2 minutes. 1 cup butter, ¾ cup brown sugar, ½ cup white sugar, 2 large eggs, 2 teaspoons vanilla
- In a medium-sized bowl, whisk the flour, baking powder, cinnamon, salt, allspice, and nutmeg. 1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon EACH: cinnamon and sea salt, ½ teaspoon EACH: allspice and nutmeg
- Add the dry ingredients to the wet ingredients and beat until just combined. Stir in oats, carrots, raisins, and walnuts. 2 ½ cups rolled oats, 1 cup carrot, ¼ cup raisins, ¼ cup walnuts
- Drop by heaping tablespoons onto an un-greased cookie sheet. Bake for 12-15 minutes, or until the cookies are just starting to get brown along the edges.
- Remove from oven and let cool for 5 minutes before transferring the cookies to a cookie sheet to cool completely.
- For the frosting, beat the ingredients in a medium-sized bowl. Once the cookies are completely cool spread the frosting onto the bottom half of half the cookies. Top each with the remaining half of the cookies. ¾ cup cream cheese, 2 tablespoons butter, 1 cup powdered sugar
Notes
https://www.theendlessmeal.com/carrot-cake-whoopie-pies/
Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.
I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.
They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.
And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies !
Chocolate thumbprint cookies variations
This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:
- Peppermint: add a few drops of peppermint oil to the chocolate
- Candy cane: sprinkle the tops with crushed candy canes
- Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
- Orange: Add orange extract to the chocolate and decorate with candied orange peels.
Which variation do you want to try first?
Chocolate Almond Thumbprint Cookies Recipe
- Pin
Ingredients
- ▢ 1 ½ cups almond flour
- ▢ ¼ cup coconut sugar
- ▢ 2 tablespoons tapioca starch
- ▢ A pinch of sea salt
- ▢ ¼ cup softened butter (or vegan butter, if needed)
- ▢ 2 teaspoons vanilla
- ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
- ▢ 2 teaspoons coconut oil
- ▢ Shredded coconut (to garnish)
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest. 1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies. ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
