If you love Amish recipes, then our Carrot Cake Whoopie Pies are going to put a hop in your step this summer! You won’t believe how easy it is to make! Carrot cake mix is baked like a cookie and each delectable dessert has a fluffy cream cheese filling that will bring the feeling of summer into your kitchen. A new, carroty-flavored twist, on a classic Amish taste.
Serves: 18
Cooking Time: 14 minutes
What You’ll Need:
1 (21.41-ounce) package carrot cake mix
1/4 cup vegetable oil
1/4 cup water
3 large eggs
1 (8-ounce) package cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla extract
5 cup confectioners’ sugar
What To Do:
Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
In a large bowl with an electric mixer, combine cake mix (see Note), oil, water, and eggs; beat well. Drop by tablespoonfuls onto baking sheets about 2 inches apart. (Since “cakes” will be baked in batches, refrigerate batter until ready to place on baking sheets.)
Bake 12 to 14 minutes or until a toothpick inserted in center comes out clean. Let cakes cool slightly then remove to a wire rack to cool completely.
In a large bowl with an electric mixer, beat cream cheese, butter, and vanilla until fluffy.
Beat in confectioners’ sugar 1 cup at a time until smooth.
Turn half the cooled cakes over onto their rounded sides and spread a dollop of filling over them. Place the other half of the cakes on top of the filling, forming sandwiches. Refrigerate until ready to serve.
Note: If your carrot cake mix comes with a packet of shredded carrots, make sure to add it to the batter!
