Recipe for Carrot Cake Whoopie Pies

Yield:

Time:

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!

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.

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