Carrot Cake Whoopie Pies

2 Reviews

Prep: 20 min
Ready In: 51 min

“These whoopie pies are made with spice cake rounds, filled with a sweet creamy filling, and topped with pecans.” - by JELL-O

Ingredients

1 (18.25 ounce) package (2 layer size) spice cake mix
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding, divided
3 large carrots, shredded
1/2 cup chopped PLANTERS Pecans
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/4 cups milk

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Metric US

Original recipe yields 22 whoopie pies

Directions

Heat oven to 350 degrees F.
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.
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.
Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

Nutrition

Amount Per Serving (22 total)

Calories
174 cal
9%

Fat
6.2 g
9%

Carbs
27.8 g
9%

Based on a 2,000 calorie diet

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Reviews (2)

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RENEE58431

Mar. 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 inst..." See moreead 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."