These cakey cookies are a wonderful substitute for carrot cake.
They are soft and puffy with a generous amount of shredded
carrots. The cookie is great on its own but paired together with
cream cheese icing creates a deluxe treat.
The recipe calls for a spice cake mix which I was unable to find
in the grocery stores where I shop. I chose a yellow cake and
added cinnamon for the spice.
The batter is quite thick which is necessary to make a cookie.
There is no mistaking the taste of carrot in the cookies.
A small cookie or ice cream scoop works so well at making the
an even size. Otherwise use a heaping tablespoon measure.
A golden cookie, nicely rounded on the top
makes a perfect whoopie pie.
CARROT CAKE WHOOPIE PIES
1 pkg. spice cake mix (2 layer size)
(if using a yellow cake mix, add ½ tsp. cinnamon)
1 pkg. vanilla flavor instant pudding (4 serving size)
2 cups finely shredded carrots, about 3 large carrots
½ cup coarsely chopped pecans, toasted
Prepare cake batter as directed on package except reducing
water to 1/3 cup. Stir in dry pudding mix, shredded carrots and
nuts. Drop batter with a small cookie scoop onto parchment lined
baking sheet, about 2 inches apart.
Bake in preheated 350 oven for 15 to 16 minutes or until wooden pick
inserted in center comes out clean. Cool on baking sheets for 2 minutes.
Remove to wire wrack to cool completely.
Put cookies together in pairs with Cream Cheese Icing.
Refrigerate or freeze.
Yield: about 20 sandwich cookies
Cream Cheese Icing
4 oz. cream cheese softened
¼ cup butter or margarine, softened
2 tsp. milk
½ tsp. vanilla
2 cups powdered sugar
Beat cream cheese, butter, milk and vanilla in bowl until fluffy.
Gradually beat in powdered sugar until smooth.
Yield: about 1¼ cups