Carrot Whoopie Pies

Name: Carrot Whoopie Pies
Cook time: 80 min
Total time: 80 min
Ingredients: butter — 120 g; sugar — 200 g; vanilla sugar — 1 tbsp; eggs — 2 pcs; carrot — 180 g; all-purpose flour — 250 g; baking powder — 1 tsp; ground cinnamon — 3/4 tsp; ground ginger — 1/2 tsp; ground nutmeg — 1/2 tsp; salt — 1/4 tsp; cream cheese — 250 g; butter — 75 g; lemon — 1 pcs; lemon zest — 1/2 tsp; powdered sugar — 85 g

80 minutes

Medium

These wonderful, delicate cakes are just what you need for a cup of coffee. Their batter is based on raw, grated carrots, with the traditional cinnamon and dried ginger used in carrot cake.

The filling is traditional cream cheese with butter and powdered sugar, plus a little lemon zest for a fresh flavor.

It's easy to make. And easy to eat - without stopping. Because it's absolutely delicious!

Baking

20.11.2024

Ingredients for 16 pies:

Batter

butter

120 g
sugar

200 g
vanilla sugar

1 tbsp
eggs

2 pcs
carrot

180 g
all-purpose flour

250 g
baking powder

1 tsp
ground cinnamon

3/4 tsp
ground ginger

1/2 tsp
ground nutmeg

1/2 tsp
salt

1/4 tsp

Filling

cream cheese

250 g
butter

75 g
lemon zest
1/2 tsp
powdered sugar

85 g

Recipe:

Source: https://tanyachef.com/recipe/carrot-whoopie-pies/

Grate the carrots on a fine grater or puree in a blender.

Cream butter and vanilla sugar.

Add the eggs one at a time, beating well after each addition. Add the grated carrots and mix again.

Add the sifted flour with the spices, baking powder and salt and mix.

Fill the batter into a pastry bag and place it on a baking sheet to form rounds 3-4 cm apart.

Bake in a preheated oven at 180 °C for about 12 minutes. Remove and cool completely.

Make the buttercream. Whisk softened butter with room temperature cream cheese. Add confectioners’ sugar and lemon zest and whisk again.

Pour the buttercream into a pastry bag without a piping tip. Cut off the tip and pipe the cream onto half of the cookies. Cover with the other halves and press down gently. Make sure the filling doesn’t escape.

Refrigerate for a few hours. Then serve.