Sunday, February 21, 2010

Whoopin it up with Whoopie Pies!

Who loves carrot cake...? I DO! I DO! (without raisins)

I even remember when I was younger I asked for a birthday carrot cake!

Since Whoopie pies are the new cupcake, I thought I would try it out.

1 1/8 cups all-purpose flour
2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1/2 cup raisins (2 1/2 ounces) (I used 1/2 cup of walnuts instead)
8 ounces cream cheese
1/4 cup honey

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots and raisins at low speed, then add flour mixture and beat until just combined.

Chill dough in freezer for 15 minutes.

Drop 1 tablespoon batter per cookie 2 inches apart on baking sheets, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely. I had to keep my eye on the cookies because mine finished baking in 10 mins.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between. These are good the first night, but if you store in an airtight container, they get amazingly moist and whoopie pie like on the second night.

CLICK HERE To see more photos on my flickr site.

(Recipe from Abbey Goes Design Scouting)


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