Phenomenal Phoods

Carrot Cake Whoopie Pies with Salted Maple Bourbon Filling

Ingredients:

For the 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)

For the Salted Maple Bourbon Filling:

• 1/2 cup butter, softened
• 4 ounces cream cheese, room temperature
• 1 Tablespoon Bourbon
• 1 Tablespoon maple syrup
• 1 teaspoon sea salt
• 3 cups icing sugar

Instructions:

For the Carrot Cake Whoopie Pies

1. Cream together the butter and sugar until smooth with a hand mixer.
2. Add apple sauce and eggs and beat until smooth.
3. Add dry ingredients to wet mixture, mixing just until combined.
4. Stir in the grated carrots, just until combined.
5. Scoop the mixture onto parchment paper lined or greased baking sheets in large balls. I used an ice cream scoop to get 1 1/2" balls. Place cookie sheets in the fridge for 15-20 minutes to chill the dough while you heat the oven to 350 degrees F. This prevents the cookies from flattening when baking.
6. Bake at 350 degrees F. for 12 minutes or until a toothpick comes out clean.
7. Cool completely before frosting.

For the Salted Maple Bourbon Filling:

1. Combine cream cheese and butter until smooth.
2. Combine with remaining ingredients until smooth.
3. Place a heaping tablespoon of filling between two cookies to form whoopie pies.