Carrot Whoopie Pies

Ingredients:

Cakes

• 500 gr. carrot cake mix
• 110 g softened butter
• 3 eggs
• 1 carrot, grated
• 0.5 cup raisins

Filling

• 450 g of cream cheese
• 110 g softened butter
• 2 cups powdered sugar
• 2 tsp vanilla extract
• 1 cup finely chopped walnuts

Preparation:

1. Preheat oven to 190°.
2. In a large bowl, combine the carrot cake mix, butter, and eggs. Stir in the grated carrots and raisins. Refrigerate for at least 30 minutes or up to 2 hours. Using a small ice cream scoop, scoop the batter in 2-tbsp mounds onto parchment-lined baking sheets.
3. Bake until golden brown, about 10-12 minutes, rotating the baking sheets halfway through. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
4. In a bowl, beat the cream cheese, butter, sugar, and vanilla with a hand mixer until light and fluffy.
5. To assemble a whoopie piePlace the filling in a resealable bag and snip a corner to create a 1 cm diameter opening. Place chopped walnuts in a shallow plate or pie dish. Turn one carrot cookie over and pipe the cream into the center. Top with another cookie and gently press to spread the cream to the edges.
6. Roll the sides of the cake in chopped walnuts. Repeat with the remaining cookies and cream. Arrange the cakes on a serving platter and serve.