If you’re a fan of classic carrot cake, you’re going to love these homemade carrot cake whoopie pies! They take all the irresistible flavors of traditional carrot cake—warm spices, sweet carrots, and creamy frosting—and transform them into handheld treats.
With soft, cake-like cookies and a smooth cream cheese filling, these whoopie pies are the perfect combination of texture and taste. Rolling them in chopped pecans adds a delightful crunch and makes them look as good as they taste. Whether you’re making them for a special occasion or just because, these little treats will quickly become a favorite!
Ingredients for Carrot Cake Whoopie Pies
Cake Ingredients
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1 box (18 oz / 510 g) carrot cake mix
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1 stick (1/2 cup / 113 g) unsalted butter, softened
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3 eggs
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1 medium carrot, grated
Filling Ingredients
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8 oz (225 g) cream cheese
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1 stick (1/2 cup / 113 g) butter, softened
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16 oz (450 g or 3 1/2 cups) powdered sugar
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1 teaspoon vanilla extract
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1/2 cup (60 g) pecans, chopped
How to Make Carrot Cake Whoopie Pies
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In a large mixing bowl, beat together the carrot cake mix, butter, and eggs until fully combined.
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Stir in the grated carrot, then refrigerate the dough for at least 30 minutes or up to 2 hours.
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a small ice cream scoop or spoon, drop the batter in 2-tablespoon mounds onto the baking sheet. If you have a whoopie pie pan, lightly grease it and use that instead.
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Bake for 10-12 minutes or until golden brown.
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Remove from the oven and let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
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In a separate bowl, use a hand mixer to beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth, light, and fluffy.
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Transfer the filling to a resealable plastic bag and snip a small opening in one corner. Place the chopped pecans in a shallow dish or plate.
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Flip over one of the cooled carrot cake cookies and pipe a generous dollop of frosting into the center.
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Place another cookie on top and press gently until the frosting spreads to the edges.
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Roll the edges of the whoopie pie in the chopped pecans. Repeat with the remaining cookies. Refrigerate the whoopie pies until ready to serve to help them set and prevent sliding.
These homemade carrot cake whoopie pies are a fun and delicious twist on a classic dessert. The soft, spiced cookies paired with the smooth cream cheese filling create a perfectly balanced treat that’s both satisfying and easy to eat. Whether you’re making them for a party, holiday, or just as an everyday indulgence, they’re guaranteed to impress. Try them today and enjoy every bite!
