This Carrot Cake Whoopie Pie with Cake Mix Recipe is a sweet, soft-baked combination of carrot cake, pumpkin, and carrots with a cream cheese and powdered sugar filling for a sweet springtime treat that your whole family will enjoy.
Whoopie Pies are a fun treat for any occasion, but these carrot cake whoopie pies make a great Easter treat! They have a light and fluffy texture but have the vibrant, spicy taste of the carrot cake. The creamy powdered sugar and cream cheese filling perfectly ties together all of the flavors for a tasty, indulgent treat.
You only need a few things from your kitchen to make these whoopie pies, and you can use a boxed cake mix and canned pumpkin, meaning there’s not much prep work to get done. Once you have baked your cookies and let them cool, you will whip up the sweet cream cheese mixture. After that, you are ready to pipe the filling in between the cookies. Your kids will love helping with this part! After that, your delicious Carrot Cake Whoopie Pies are ready to enjoy!
Why You’ll Love This Carrot Cake Whoopie Pies
- They’re soft, sweet, and delicious.
- They are a great Easter or springtime treat.
- You can use a boxed cake mix!
- They have the perfect combination of sweet and spicy flavors.
- You only need a few items from your kitchen to make these whoopie pies.
Equipment Needed To Make The Best Whoopie Pie Recipe
- Baking Sheet
- Parchment paper
- Cookie scoop or spoon
- Piping bag
Ingredients For Your Carrot Cake Whoopie Pie Recipe
- Carrot Cake Mix
- Vanilla Extract
- Pure Pumpkin
- Canola Oil
- Carrots
Cream Cheese Filling
- Cream Cheese
- Salted Butter
- Vanilla Extract
- Powdered Sugar
How To Make This Carrot Cake Whoopie Pies from Cake Mix
- Preheat the oven to 350°. Line a baking sheet with parchment paper and set it aside.
- Add cake mix, pumpkin, vanilla, oil, and shredded carrots in a medium-sized bowl. Mix until there are no lumps.
- Using a cookie scoop or a spoon, scoop 2 inch balls onto the baking sheet.
- Bake for 12-15 minutes until golden around the edges.
- Remove cookies from the oven and place them on a cooling rack.
Cream Filling
- Whip together cream cheese, butter, and vanilla until light and fluffy in a medium mixing bowl.
- Slowly mix in powdered sugar ½ cup at a time until well combined.
- Once the cookies have cooled completely, use a piping bag to pipe the cream filling onto the bottom of a cookie and place another cookie on top. Continue until you have used each cookie.
What to Serve/Pair with Your Carrot Cake Whoopie Pies
These Carrot Cake Whoopie Pies are a great addition to any dessert table. You can even give them as gifts in cute little treat bags! If you want another dessert to pair with these whoopie pies, try these Fluffernutter Cookies with Peanut Butter and Marshmallow Cream. To turn these into an Easter treat, pop a Peep on top of each cookie!
If you want something fruity, try pairing these whoopie pies with this tasty Raspberry Pretzel Jello Salad. The raspberry topping gives this dessert dish a bright, fun Spring color.
Popular Substitutions & Additions
You can use the oil of your preference for this recipe. I usually use vegetable oil or extra virgin olive oil.
To save some time, you can get a bag of pre-shredded carrots.
If you want your whoopie pies to have a pop of color, add a couple of drops of food coloring into the filling mixture.
How To Store Carrot Cake Whoopie Pies
These Carrot Cake Whoopie Pies taste just as delicious when they are leftover. To store leftover whoopie pies, put them in a sealed, air-tight container and place them in the fridge. If stored properly, they will last for up to 5 days.
These Carrot Cake Whoopie Pies can also be frozen. Place them in an air-tight container before putting them in the freezer. They will last for up to 8 weeks in the freezer. Let them thaw completely in the fridge before eating them.
Carrot Cake Whoopie Pies FAQs
When these cookies are completely cooked, they will be slightly brown on the edges. Don’t worry if they are still soft – for whoopie pies, you want a soft-baked, fluffy cookie.
You will want to be sure to use parchment paper for these whoopie pies. Using a non-stick spray can turn the bottoms of the cookies brown, and they may get too crunchy. Parchment paper will also give you an easier clean-up when you are finished!
Nope! This is totally up to you. You can use whichever boxed carrot cake mix is your favorite.
If you don’t have a piping bag on hand, try using a gallon Ziploc bag. Just cut off one of the corners once you have put in your filling. Just don’t squeeze too hard – these are not as sturdy as a piping bag, and they could easily bust.
Other Dessert Recipes You’ll Love
- No-Bake Blueberry Cheesecake Bars
- Chocolate Lasagna (Easy No-Bake Dessert)
- Pumpkin Whoopie Pies
- Copycat Crumbl Churro Cookie Recipe
- Best Ever Oatmeal Raisin Cookies With Quick Oats!
Don’t Forget To Come Back And Let Me Know How Your Carrot Cake Whoopie Pies Turned Out!
Carrot Cake Whoopie Pies
Ingredients
- 1 (15.25 oz) carrot cake mix
- 1 tsp vanilla
- 1 15 oz can pure pumpkin
- ½ cup oil
- ⅔ cup carrots (finely shredded)
Cream Cheese Filling
- 8 oz cream cheese
- ½ cup salted butter softened
- 2 tsp vanilla
- 6 cups powdered sugar
Instructions
- Pre-heat oven to 350°. Line a baking sheet with parchment paper and set it aside.
- Add cake mix, pumpkin, vanilla, oil, and shredded carrots in a medium-sized bowl. Mix until there are no lumps.
- Using a cookie scoop or a spoon, scoop 2 inch balls onto the baking sheet.
- Bake for 12-15 minutes until golden around the edges.
- Remove cookies from the oven and place them on a cooling rack.
Cream Filling
- Whip together cream cheese, butter, and vanilla until light and fluffy in a medium mixing bowl.
- Slowly mix in powdered sugar ½ cup at a time until well combined.
- Once the cookies have cooled completely, use a piping bag to pipe the cream filling onto the bottom of a cookie place another cookie on top. Continue until you have used each cookie.
- Enjoy!
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