Sunday, March 30, 2014

Carrot Whoopie Pie

I have been wanting to try making whoopie pies. I chose to make carrot cake whoopie pies. I should have known that on the first attempt to this new recipe would be a little trials and errors on the baking part. I adjusted the recipe somewhat because I wanted the cookie dough to be thicker and added 3/4 more flour. My challenge all started with the dough so when I scooped to drop a tablespoon of dough for each cookie onto to the pan, it still was spreading out too wide. That made me worry that the cookie will be too flat after baking. To be surprise, the cookie did not flatten so that was good. ( should tried a different whoopie pie like just a pumkin or vanilla flavor, I like to work with a more doughy texture when I drop the dough on the pan that it feels like a cookie ).

Take a look at these first product.


3 cups flour
2 cups sugar
2 cups grated carrots
1 tsp baking powder
1 tsp baking soda
1 cup oil
3 eggs

Mix eggs and sugar till blended.
Add oil and mix well
Mix together flour, baking poweder and baking soda.
Add flour mixture to egg muxture, mix well.
Add carrots, mix well

Line 4 cookie sheet with parchment paper.
Drop 1 tablespoon or 1 tsp (depending on how big you want your whoopie pies, I used a teaspoon full on each of my cookie ) on pan. Make sure cookie is spread apart evenly at least 1 1/2 inches apart.

Preheat oven at 350 degree.
Bake 2 cookie sheet at a time for 15 minutes.
Let cookie cool down.
Spread a teaspoon of cream cheese frosting on back of one cookie.
Sandwish another back of one cookie to the frosted cookie to complete one whoopie pie.

Look for Cream Cheese Frosting recipe on this  here

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