Sandra Lee makes a favorite cake into treats. And with half the work done for you (thanks, cake mix), the recipe’s easy enough to double for a party.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 12 pies |
Ingredients
- One 18-ounce box carrot cake mix
- 1 stick (4 ounces) unsalted butter, at room temperature
- 3 large room temperature eggs
- 1/2 cup raisins
- 1 carrot, grated
- 12 ounces room temperature cream cheese
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup finely chopped walnuts
Instructions
- For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
- and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
- Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
- For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners’ sugar and vanilla with a hand mixer until well combined and light and fluffy.
- To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
- with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 565 |
| Total Fat | 35 g |
| Saturated Fat | 19 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 122 mg |
| Sodium | 383 mg |
Reviews
I had a hard time finding a carrot cake mix that was the recommended size. But I adapted a smaller box mix and these where a hit with the family. It is now on the favorites list!
What a great, quick and easy dessert idea! I rolled half in the chopped nuts and half in sweetened coconut. What a fun way to use a box of carrot cake! I used a 15.25 oz box and it worked out just fine. Golden raisins were way more fun than regular!
these was so good I didn’t have grapes so I used dried cranberry’s instead my whole family loved them my mom cant get enough of them … deff gonna make them again
My husband is a huge fan of these! And they are so easy to make!
They were amazing ! It was different and delicious (:
Wanted to make something different for Easter, so I tried this recipe and it was delicious! Everybody loved them and some had more than one! The cream cheese frosting was a big hit as well, it wasn’t to sweet. Definately will make again!
I don’t know why someone said they were dry, mine were super moist. I added some coconut flakes to mine and they came out delicious, everyone loved them. I will be making these next Easter….as of the icing, i did what the video said which was 3 cream cheeses and weren’t too sugary or anything, had more of a good cream cheese taste.
Great recipe! Big hit in Maine where everyone loves Whoopie Pies.
First time making whoopie, turn out kind of dry. did have a good taste.
I’m not a fan of carrot cake…so I made it with a yellow cake mix and chocolate chips. The cookies came out GREAT. But next time I will only be making half of the filling. It was like “hello…how about a little cookie with your filling?” :