Recently, I saw a Carrot Cake Cookie recipe, and then a light bulb went off. I love carrot cake, and it's been a long time since I've made one. Could I make a Carrot Cake Whoopie Pie? Of course, I did an internet search, and I'm not the only one who thought of them. That didn't stop me, though. My mind was made up. I especially love carrot cake that has raisins and pineapple, and coconut.
Norpro Muffin Top Pan. These are perfect for baking muffins, if prefer to eat just the top of a muffin These also double as "Whoopie Pie" pans. You don't have to use this pan, and can use a parchment lined baking sheet-- or a Silpat mat.
I began to think...I had some leftover buttercream frosting, from the Coconut Cake Recipe that I recently made. I also had leftover toasted coconut. I have a few jars of my homemade pineapple jam, and that became the filling/frosting.
I'm not gonna lie...these cookies are the size of my hand!
Pretend you don't see the frosting on my finger tip. K, thanks.
These made eight big whoopie pies. They need to be sealed, individually, in plastic wrap and refrigerated. Bring to room temperature (about 1/2 hour) before eating.
TASTING NOTES: The cookies are delicious, what more can I say? The oatmeals give a great texture, chewy in the middle, slightly crunchy on the outside. Do you need to make whoopie pies this large? No, not at all! In fact, I couldn't eat a whole cookie, this size. You can make smaller cookies, and I think these would taste great as stand-alone cookies. These do taste like carrot cake. I can honestly say, that you can leave out the carrots, and you'll have a delicious oatmeal cookie. However, with carrots and oatmeal in them, you can call these "healthy" and think of it as a way to sneak in your veggies. Just sayin'!
Here's the recipe: