Carrot Cake Cookie

Carrot Cake Cookie

Makes 4 pies

Adapted from NYT Cooking

For the Cake

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons baking soda

• 1 teaspoon ground cinammon

• ½ teaspoon salt

• 2 cups grated carrots (about 2-3 medium sized)

• 1 cup sugar

• ½ cup canola oil

• 2 eggs

For the Filling

• 1 box softened cream cheese 

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

1. Preheat oven to 325 degrees

2. Whisk together the flour, baking power and soda, cinnamon, and salt—set aside

3. Grate carrots and set aside

4. On a mixer with the paddle, mix sugar and oil

5. Once combined, add two eggs

6. In a lower speed, add the dry ingredients until fully incorporated into a brown batter

7. Take out of the mixer and fold in the grated carrots

8. Grease whoopie pie pan before pouring batter—make sure you do not overflow, and keep the batter level to the lip each pie

9. Bake for about 20 minutes—use a toothpick to poke the center to see if they are done

10. While baking, mix cream cheese, powdered sugar, and vanilla extract together until uniform

11. Once pies are ready, pull them out and let cool on a wire rack

12. Once cool, form the pies by spreading filling on a pie and sandwiching it with another pie