Jewish Food

Carrot Cake Whoopie Pies

Jamie Geller, Special To The Jewish Light
Published March 14, 2023

These whoopie pies are loaded with whole grains and carrots and filled with a Greek yogurt based frosting, but you won’t believe how yummy and satisfying they are—even if you don’t like carrots.

70 MIN DURATION
20 MIN COOK TIME
50 MIN PREP TIME
10 SERVINGS

INGREDIENTS

CARROT CAKE

1 cup raw quick cooking oats
¾ cup whole-wheat flour or whole-spelt flour
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
⅛ teaspoon kosher salt
2 tablespoons coconut oil, melted and cooled slightly
1 large egg, room temperature
1 teaspoon vanilla extract
½ cup maple syrup
¾ cup grated carrots, about 1 medium carrot

“CREAM CHEESE” FROSTING INGREDIENTS

1 cup plain Greek yogurt
½ cup powdered sugar
Splash of vanilla extract

PREPARATION

1. In a medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt.

2. In another medium bowl, whisk together coconut oil, egg, and vanilla. Stir in maple

syrup until thoroughly incorporated.

3. Add the flour mixture to the maple syrup mixture, stirring until just incorporated.

4. Fold in carrots.

5. Chill dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring plastic touches the entire surface of the cookie dough.)

6. Preheat the oven to 325°F. Line a baking sheet with baking paper.

7. Using a 1-inch ice cream scoop, drop 20 rounded balls of cookie dough onto the prepared baking sheet. (If chilled longer than 1½ hours, flatten slightly.)

8. Bake at 325°F for 12 to 15 minutes.

9. In the meantime prepare frosting: Whisk together yogurt, sugar, and a generous splash of vanilla until thickened.

10. Place in the refrigerator for at least 30 minutes or until thick enough to spread.

11. Cool cookies on the baking sheet for at least 15 minutes before turning out onto a wire rack to cool completely.

12. To assemble, spread frosting between two cookies and make a sandwich.