30 day semi-healthy challenge Cookies Desserts Seasonal

30 Semi-Healthy Days – Day 7: Carrot Cake Whoopie Pies with Salted Maple Bourbon Filling

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I missed a day! Yesterday turned out to be a very busy day, and I just wasn’t able to fit in a blog entry. That’s why I am making this one EXTRA good. I realize that whoopie pies don’t scream healthy, but I went a whole week without baking, and I’m going to go ahead and throw this into the semi-healthy category because it involves carrots. Just go with it, and you’ll be happy that you did because these are excellent – so chewy and delicious.

There is a guy who is always at Seaport Village in San Diego who has a talent for stacking rocks. I’m totally serious. He takes these huge rocks by the ocean and creates these enormous stacks of them that look like they should be impossible, but somehow he gets them to balance. You have to pay to take a picture so I do not have a picture of it, but I am sure you could google the rock stacking man at Seaport Village if you are really curious. The reason I bring this up is that there was a point when I was stacking my carrot cake whoopie pies for these pictures when I thought to myself, “I could have a career in stacking cookies, and I wonder if there is space available at Seaport Village”.

My first attempt at these whoopie pies (which you will see if you follow me on instagram) was a complete disaster. The cookies spread out when baking and formed one monster, ultra flat cookie. I laughed pretty hard when I took them out of the oven and then started over. If at first you don’t succeed!! There were most definitely worth a do-over because I go the recipe just right the second time around, and I could eat these for breakfast, lunch and dinner. Carrot cake is one of my favourite desserts to begin with so then you turn it into a whoopie pie, and you’ve got magic. Whoever decided to mix cake with cookies was a genius, and I will forever be in his or her debt. 

I don’t know what everyone else is doing for Easter, but I have been spending my day cooking and baking. It’s my favourite thing to do so I will take any opportunity, and what better dessert to have with your Easter dinner than these carrot cake whoopie pies? 

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Carrot Cake Whoopie Pies
1/2 cup butter, softened
2 cups brown sugar
1/3 cup apple sauce
2 eggs
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 cup old fashioned oats
2 cups grated carrots (about 4 carrots)

Preheat oven to 350 degrees F.

Cream together the butter and sugar until smooth with a hand mixer.

Add apple sauce and eggs and beat until smooth.

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Combine the dry ingredients in a separate bowl. 

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Add dry ingredients to wet mixture, beating until incorporated.

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Fold in the grated carrots.

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Add more flour as needed if your dough is too sticky to make sure it does not flatten in the oven. Make sure you also refrigerate the dough for at least 30 minutes before baking.

Scoop the mixture onto a parchment paper lined or greased baking sheet in large balls. I used an ice cream scoop to get 1 1/2″ balls.

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Bake at 350 degrees F. for 10 minutes or until a toothpick comes out clean.

Cool completely before frosting.

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Salted Maple Bourbon Filling
1/2 cup butter
4 ounces cream cheese (I used this cream cheese/Greek yogurt mixture that I found at Sprouts)
1 Tablespoon Bourbon
1 Tablespoon maple syrup
1 teaspoon kosher salt
3 cups icing sugar

Combine all ingredients until smooth.

Place a heaping tablespoon of filling between two cookies to form whoopie pies.

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Carrot Cake Whoopie Pies with Salted Maple Bourbon Filling
Total time: 
Serves: 18
 
Ingredients
  • Carrot Cake Whoopie Pies:
  • ½ cup butter, softened
  • 2 cups brown sugar
  • ⅓ cup apple sauce
  • 2 eggs
  • 3½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 cup old fashioned oats
  • 2 cups grated carrots (about 4 carrots)
  • Salted Maple Bourbon Filling:
  • ½ cup butter
  • 4 ounces cream cheese (I used this cream cheese/Greek yogurt mixture that I found at Sprouts)
  • 1 Tablespoon Bourbon
  • 1 Tablespoon maple syrup
  • 1 teaspoon kosher salt
  • 3 cups icing sugar
Instructions
  1. Carrot Cake Whoopie Pies:
  2. Preheat oven to 350 degrees F.
  3. Cream together the butter and sugar until smooth with a hand mixer.
  4. Add apple sauce and eggs and beat until smooth.
  5. Combine the dry ingredients in a separate bowl.
  6. Add dry ingredients to wet mixture, beating until incorporated.
  7. Fold in the grated carrots.
  8. Add more flour as needed if your dough is too sticky to make sure it does not flatten in the oven. Make sure you also refrigerate the dough for at least 30 minutes before baking.
  9. Scoop the mixture onto a parchment paper lined or greased baking sheet in large balls. I used an ice cream scoop to get 1½" balls.
  10. Bake at 350 degrees F. for 10 minutes or until a toothpick comes out clean.
  11. Cool completely before frosting.
  12. Salted Maple Bourbon Filling:
  13. Combine all ingredients until smooth.
  14. Place a heaping tablespoon of filling between two cookies to form whoopie pies.

 

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