Spiced Carrot Cake Whoopie Pies

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I love leftover dinner. The flavors tend to blend together and caseroles are set by the next day. But leftover dessert just isn’t the same. I like my dessert hot and fresh out of the oven! For this reason, most desserts I make have about 4 servings so there isn’t a bunch of leftovers.

Since we eat dessert pretty often, I like to make recipes that are healthy. Most of the time there is no white flour, and very little added white sugar or butter. Some nights we go all out with the full fat versions, but most nights we keep it healthy.

My husband prefers chocolate. Dark chocolate cake with dark chocolate icing. I prefer anything with cream cheese icing, specifically carrot cake. But when a huge carrot cake isn’t needed, these little whoopie pies are perfect. They give me a little bit of childhood, like I am eating a (very healthy) little debbie oatmeal cream pie, but way better and without the chemically aftertaste!

Carrot Cake Whoopie Pies with cream cheese icing

makes 6

wet:

1/2 cup shredded carrots

1/4 cup plain greek yogurt

3 Tbs coconut palm sugar

2 Tbs honey

1 egg

1 Tbs milk

1/2 tsp vanilla

dry:

1/2 cup white whole wheat flour

3/4 tsp cinnamon

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp nutmeg

1/8 tsp ginger (optional)

pinch salt

add at end:

1/2 cup rolled oats

1/4 cup raisins

icing:

2.5 oz cream cheese

1/4 cup + 1 Tb powdered sugar

1/4 tsp vanilla

Mix wet. Mix dry. Combine the two. Then add the oats and raisins at the end.

Spray cookie sheet or use parchment paper or a silpat. Spoon batter into 12 mounds. Flatten down into a circle with wet fingers. They will not spread when cooked, so shape into desired shape now.

Bake at 375 F for 8-11 minutes.

While cookies are baking, combine cream cheese, vanilla, and powdered sugar.

Once cookies are baked and cooled, ice 6 cookies and top them with the remaining 6 cookies to create the sandwich.

Nutritional Information:

Calories: 199

Fat: 5 g

Sodium: 137 mg (6%)

Carbohydrates: 35 g

Dietary Fiber: 2.5 g

Sugars: 22 g

Protein: 5 g

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