-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!