Carrot Cake Whoopie Pies! They’re what you get when you cross a carrot cake with zucchini bread, a hummingbird cake, and a fun snack cake.
I originally shared this recipe in 2014. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Carrot Cake Whoopie Pies with Zucchini and Pineapple is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- shredded carrots
- shredded zucchini, squeezed dry
- butter (I always use salted)
- brown sugar
- granulated sugar
- eggs
- pure vanilla extract
- chopped or crushed pineapple, drained
- kosher salt
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- chopped pecans (optional)
- cream cheese
- confectioners sugar
- coconut extract (optional)
- orange gel food color (optional)
Kitchen tools and equipment needed:
- mixing bowls
- measuring cups and spoons
- hand mixer or stand mixer
- food processor or box grater
- vegetable peeler
- chef’s knife
- cutting board
- nut chopper (optional)
- spatula
- wooden spoon
- baking sheets
- parchment paper
- cookie scoop
- cooling rack
- kitchen timer
How this recipe came to be:
I’ve seen lots and lots of recipes lately for carrot cake everything. Cookies, cupcakes, donuts, you name it.
I wanted to put my own spin on the springtime carrot cake obsession, so I came up with this fun carrot cake knock-off that I know you’re really going to enjoy.
How long will carrot cake whoopie pies take from start to finish?
Approximately 40 minutes.
This recipe goes pretty quickly once the shredding of the carrots and zucchini is complete.
That said, to really cut down the prep time, feel free to use the pre-shredded vegetables available in the produce department, or, of course, a food processor will also make fast work of the shredding.
Why this recipe works:
Carrot Cake Whoopie Pies are soft, chewy, and aren’t overly sweet. They also have a delicious cream cheese filling that everyone appreciates from a delicious carrot dessert.
I love this recipe because they’re a great way to eat two healthy veggies, carrot and zucchini, and nobody has to be the wiser.
But they also have surprise ingredients like chopped pineapple and pecans that make for a super moist and flavorful treat with amazing taste and texture.
Kind of like a carrot cake meets a zucchini bread, meets a hummingbird cake, meets a fun snack cake.
Don’t miss this important step when shredding zucchini:
Once shredded, wrap the zucchini well in a clean dish cloth and firmly ring out all the extra water before adding it to the cake batter.
How to store Carrot Cake Whoopie Pies:
Store them in a single layer in an air-tight container, or wrapped with plastic wrap in the refrigerator for up to 6 days.
Can whoopie pies be frozen?
Yes.
Again, store them in a single layer in an air-tight container (or individually, wrapped in plastic wrap), and these whoopie pies can be frozen for up to 3 months.
How many carrot cake snack cakes does this recipe make:
This recipe as written will make 30, approximately 3″ round, snack cakes.
Additional fun Easter recipes:
*Homemade Marzipan Candy Carrots (pictured below)
Making homemade marzipan candy carrots are one of the easiest things in the world to make. Once the marzipan is made, the possibilities of what you’re able to craft with the pliable almond flavored candy are endless, and so much fun!
*Hard-Boiled Easter Bunny Eggs (not shown)
What came first? The bunny or the egg? LOL. These hard-boiled bunny eggs are so cute, they’ll be a sure hit with the kids this Easter.
*Easter Bunny Pie (shown below and in the featured video)
With the help of store-bought pie dough, you can easily recreate this whimsically delicious Easter Bunny Pie in the shake of a cottontail…so you’d better hop to it!
*German Bunny Bread (not shown)
German bunny bread is a fun and delicious way to charm and delight even the pickiest eaters. The taste and texture of this dense and chewy bread is everything you want in a hearty homemade white bread!
*Carrot Cake Whoopie Pies (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s fun and delicious sweet carrot dessert.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
CARROT CAKE WHOOPIE PIES
Ingredients
For the cake:
- 1 cup 2 sticks softened butter written using salted butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 eggs
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 cups grated carrots
- 1 cup grated zucchini excess water removed
- 1 cup finely chopped pineapple drained
- 1 cup chopped pecans
For the Filling:
- 2 blocks (8 ounces each) cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon coconut extract
- orange food coloring optional
Instructions
- -Preheat oven to 375 degrees.
- -In a large mixing bowl, cream together the butter, brown sugar, granulated sugar, salt, vanilla, and eggs until creamy and light on medium speed.
- -Add in the eggs blending until well combined, making sure to scrape the sides of the bowl often.
- -In a large bowl, whisk together the flour, baking soda, baking powder, and cinnamon.
- -Turn the mixer to low and gradually add the flour mixture into the butter/sugar mixture until it is completely incorporated.
- -Switch to a wooden spoon or spatula and stir in the carrots, dry zucchini, drained pineapple, and chopped pecans until thoroughly combined.
- -Using 2 tablespoons or a small melon baller, drop the batter onto baking sheets, leaving about 2″ in-between each cookie (1 dozen per sheet).
- -Bake in a preheated oven for approximately 20 minutes (rotating the sheets halfway through the baking process).
- -Complete the process with the remaining dough.
- -Remove the cookies to a baking rack to cool completely before adding the filling.
- -To make the filling beat the cream cheese, powdered sugar, coconut extract, and a few drops of orange food coloring (if desired) on low speed until completely smooth and creamy.
- -To assemble the whoopie pies, add about 2 tablespoons of the filling on the bottom of one cookie and place another cookie on top of the filling and gently press together.
- -Serve and enjoy!
Nutrition
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I sincerely hope you’ve enjoyed today’s fun carrot cake dessert recipe as much as I’ve enjoyed bringing it to you!
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Shirley Hogge
Tuesday 4th of August 2015
.You said 1/2 C butter (2 sticks)....2 sticks for me is a cup. Can you tell me is it 1/2 C or 1 C? Thanks! Can't wait to try them!
Renee Goerger
Tuesday 4th of August 2015
I am so sorry for my error in writing this recipe, Shirley. It should read 1 cup (2 sticks). I'm making the change now. Thank you for being kind with your question. I appreciate it.Renee