Carrot Cake Whoopie Pies

Ingredients

Mini Cakes:

• 250g (2 cups) All-Purpose Flour
• 63g (½-cup) Pastry Flour
• 4½g (1t) Baking Powder
• 4½g (1t) Baking Soda
• 3g (½t) Kosher Salt
• 2½g (1t) Ground Cinnamon
• 1g (½t) Ground Ginger
• 1g (½t) Ground Nutmeg
• 110g (1 cup) Carrot, grated
• 110g (½-cup) Light Brown Sugar, packed
• 100g (½-cup) Granulated Sugar
• 227g (1 cup or 2 sticks) Unsalted Butter, room temperature
• 2 large Eggs, room temperature
• 122g (½-cup) Whole Milk
• 6½g (½T) Vanilla Extract

Cream Cheese Frosting:

• Recipe listed in Gingerbread

Procedure

• Preheat the oven to 350°F (176°C). Place the racks in the top and bottom thirds of the oven.
• In a large bowl, mix all of the dry ingredients together. Set aside.
• In a small bowl, shred the carrots using a mandolin slicer. Set aside.
• In a stand mixer bowl, add the sugars and butter, and cream on medium-high until pale and fluffy.
• Add the eggs in one at a time, making sure each egg is mixed in well before adding the next.
• Add the milk and vanilla. Mix well.
• Turn off the mixer, add the dry ingredients, and mix on low speed until the mix is halfway incorporated.
• Add the grated carrots. Continue mixing on low speed just until the batter comes together. Do not over-mix.
• On two cookie sheets set with parchment, pipe dollops about 2 inches in diameter. Space the circles out, about 2 inches apart.
• Bake for 15 minutes, two sheets at a time, rotating the sheets halfway through baking.
• Repeat to bake the rest of the cakes.
• Remove from the oven, place onto wire racks, and cool completely before assembling each whoopie pie.
• To assemble: match up each pie half with one that is the same size. Pipe or spoon about 1½-2 tablespoons of frosting onto the flat side of a half, and sandwich with the other. Finish assembling, pack them into an air-tight container, and refrigerate to set the frosting.
• Eat and share with your friends and family!

*Bunny Wisdom*

• If you don’t have a mandolin slicer, cut the carrot into thin matchsticks.
• I can usually fit 8 halves onto each parchment (e.g. staggered; first row: 3, second row: 2, third row: 3), making 16 individual halves per bake, so I'll only have to bake twice.
• These will spread to about 3 inches in diameter when baked.
• If you have lots of leftovers, you can also plastic-wrap each one, put them in a zip-top bag, and freeze. Thaw them out on the counter for 30 minutes to 1 hour before eating.