I have not been able to express my love for carrot cake enough on my blog. I don’t make it often because the husband doesn’t like carrots. If he is reading this, he is shaking his saying “that’s not true, I drink fresh squeezed carrot juice all the time.”

Well, since you are reading this, let me ask you this, “if you like carrots so much, why won’t you EAT them?” Case in point.

Which is fine, it really doesn’t cause a problem in our house…not like his dislike in onions…this has led me to insanity sometimes.

Blah Blah. Anyway…

I love carrot cake. I love it with coconut, raisins, pineapple, walnuts/pecans, all the good stuff. And with coconut cream cheese frosting, that is my FAVORITE frosting maybe in the entire world. In case you ever want to make me dessert, I won’t EVER turn down carrot cake, promise.

Some friends share this love for carrot cake and they just so happened to ask me to make whoopie pies for their wedding… And wanted one of the flavors to be carrot cake. Done and Done. You know how at weddings people politely accept the cake put in front of their face, eat half of it and then move on to the dancing or what ever is next? Ya, that didn’t happen. The attendees of the wedding were eating 2 and 3 whoopies, EACH. So I would say they were a success.

Carrot Cake Cookie
Adapted A LOT from Martha Stewart
makes about 4 dozen cookies or 20 whoopie pies
1 cup light-brown sugar, packed
1 cup granulated sugar
1/2 lb (2 sticks)unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups quick cooking oats
1 1/2 cups grated carrots (about 3 large carrots)
1 1/4 cup raisins

Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins.

Chill dough in refrigerator until firm, at least 1 hour.
*If you don’t do this, your cookies will come out more flat and flimsy (I know from experience :( )

Using a medium ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned, rotating pan halfway through baking to ensure even color, 12 to 15 minutes.

Transfer to a wire rack to cool completely.

Once cooled completely, I used a cookie scoop to plop about 2 tbsp of butter cream filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. bring to room temperature before serving.

Coconut Cream Cheese Butter Cream
4 ounces cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
1 cup shredded coconut (I like to use sweetened)
3 cups confectioners’ sugar
1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a hand mixer, whip cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add coconut and vanilla, and mix to combine.

Can be stored by to 1 week in the refrigerator separately from cookies. Take out of to fridge for about an hour before using it to scoop onto cookies.

And here’s the happy couple. Post vows, pre whoopie. I mean pre whoopie pies.