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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

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JELL-O

These whoopie pies are made with spice cake rounds, filled with a sweet creamy filling, and topped with pecans.

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Original recipe yields 22 servings

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Nutrition

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  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 degrees F.
  2. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
  3. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
  4. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
  5. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
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Reviews

RENEE58431
18
3/21/2012

Nice & Moist but I am going to try for bigger flavor profile the next time I make them. I think to boost the flavor I will replace the water for the cake mix with coffeee & use Cheesecake Pudding instead of vanilla. Overall a really nice spin on the whoopie pie I was a little concerned on how well the cream cheese & milk would blend. I beat the cream cheese and slowly added the milk while I was beating it and it worked well.

Stout
4
7/9/2012

These tasted really good, but they fell apart VERY easily. Not what I was looking for as I made them for my 5 year old.

Donna Jo Nemeth
1
9/1/2013

These cookies were very good....BUT they had more of a cake texture than cookie. During the filling of the cookie step, I had cake all over my hands due to them being sticky, crumbly and messy. I followed the cookie recipe to a T, but I had to tweek the filling recipe. Heres what i did: beat the cream cheese and milk until blended, then mixed in a box of pudding until blended (as the directions said). It had a watery consistency even after setting for hours in the fridge, so i added another box of pudding and used banana flavor. These cookies were delicious but better eaten with a fork.