Carrot Cake Cream Whoopies
10
Minutes
Prep Time
15
Minutes
Cooking Time
25
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 ½ cup Package Harvest Fresh Nantes Carrots
- 1 ½ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 cup Butter, softened
- 2 Tbsps. Olive Oil
- ½ cup brown sugar, packed
- 1 egg
- 1 tsp vanilla
Icing:
- 8 oz cream cheese, softened
- 1 Cup powdered Sugar
- ½ Tsp. Vanilla extract
- ¼ Cup Butter (half stick), melted
- 1 Blood Orange Zest
Directions
- Preheat oven at 350 degrees. Line 2 Large cookie sheets with parchment paper (slightly greased).
- In a bowl, whisk flour, baking soda, baking powder, and cinnamon.
- In a separate bowl, cream butter, oil, brown sugar, egg, vanilla, mix until fully combined. Add shredded carrots.
- Add dry ingredients a little at a time and mix until combined.
- Small Cookie Scooper, batter into mounds (batches) and flatten on baking sheets.
- Place in oven, bake for 12 minutes, bake until lightly browned. Remove from heat and let cool. Once cooled, place on wired rack. Allow cookies to cool before adding frosting.
- For Icing:Â Using an electric mixture, cream butter and cream cheese. Add vanilla, orange zest, and powdered sugar gradually until fully combined
- Once cookies have cooled, using a piping bag, pipe icing on flat side of cookie and top with the other flat half.
What You Need
