Carrot Cake Whoopie Pies

Love carrot cake? Well you will fall in love with our carrot cake whoopie pies!

A cake like cookie made with our Spiced Cinnamon Scroll Better Being Base sandwiched together with a vanilla butter yoghurt frosting with just the right amount of spice and texture.


INGREDIENTS:

Whoopie Pies:

1/2 cup Plain Flour

1/2 cup Spiced Cinnamon Scroll Better Being Base

1 tsp Baking Powder

60g Butter, room temperature

50g Brown / Coconut Sugar

1 Egg

1 tsp Vanilla extract

80g Grated Carrot


Yoghurt Frosting:

30g Butter, room temperature

40g Vanilla Yoghurt, *We used YoPro in this recipe

3/4 - 1 cup Icing Sugar


METHOD Preheat oven to 180° C. Line baking tray with baking paper.

Whoopie Pies:

  1. Using a stand / hand mixer, in a large bowl cream butter and sugar together on medium speed until light and fluffy. Scrap down sides of bowl and add egg, beat well. Mix in vanilla.

  2. Add in dry ingredients; flour, base mix and baking powder and beat until just combine. Fold in grated carrot

  3. Using a piping bag (transfer mixture into piping bag) or cookie/ ice-cream scoop, place the equivalent of a tablespoon of mixture onto prepared baking tray, spacing whoopies 2cm apart. Slightly smooth tops of whoopies if needed.

  4. Bake in oven for 12-15 minutes, or until whoopies are slightly golden in colour.

  5. Remove from oven and transfer whoopies to a wire rack to cool completely.

Yoghurt Frosting:

  1. Beat butter and yoghurt in a large bowl until smooth. Add the icing sugar sugar and beat until creamy and smooth.

  2. Match the whoopies into pairs (makes 6-8 complete). Scoop icing onto one whoopie and sandwich together with matching piece.

  3. Store in the fridge and let them come to room temperature before serving.




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