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Zucchini and Carrot Cake Whoopie Pies

Zucchini and Carrot Cake Whoopie Pies

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 to the springtime carrot cake obsession so I came up with this recipe for Zucchini and Carrot Cake Whoopie Pies which I think you’re really going to enjoy.

These Zucchini and Carrot Cake Whoopie Pies are soft and chewy with a lightly sweet taste and a creamy, cream cheese filling. What I love most about this recipe is that these whoopie pies are a great way to get in those two healthy veggies (carrot and zucchini) that the recipe is named after, 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.

Zucchini and Carrot Cake Whoopie Pies

Yield: 30 whoopie pies     Prep Time: 20 minutes     Bake Time:  20 minutes

1 cup (2 sticks) softened butter (I always use salted)
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
1 cup finely chopped pineapple
1 cup chopped pecans
For the Filling:
2 – 8 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon coconut extract
orange food coloring (optional)

-Preheat oven to 375 degrees.
-In the bowl of a stand mixer using the paddle attachment, 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.
-Blend in the carrots, zucchini, 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 half way 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!

Zucchini and Carrot Cake Whoopie Pies

Hungry for more Easter and/or “carrot” recipes? Please click on the following links for:

Peanut Butter Chocolate Easter Egg Candy

Cheese and Carrot Appetizer

Carrot and Parsnip Bread

Hard Boiled Bunny Eggs

And now for a little “dessert” wine to go with your whoopie pies…(sorry I couldn’t control myself)!

Cake and cupcake wine glass
If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders are always welcome and I can work from any photo or description you send my way.
Kudos Kitchen By Reneé ~ Where food, art and fun collide on a regular basis!

Until we eat again,
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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