about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!

    Search

    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.



Vegan Carrot Cake Cream Cheese Whoopie Pies.

Is that a mouthful or what?  A mouthful of a name for a mouthful of a cookie.  When I set out to make this recipe, my intention was to simply make carrot cake cookies.  The type of treat you can have when you want dessert but have no desire to bake an entire cake.  So I made the cookies – which were delicious on their own – but things got a bit out of control from there…

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

Two cookies are most definitely better than one, and a creamy layer of cream cheese in between is quite literally – the icing on the cake.  These fun treats are perfect for serving at a party or lunch, and they taste surprisingly light and fluffy despite how decadent they look.

Vegan Carrot Cake Cream Cheese Whoopie Pies

by Emily Malone

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients (24 cookies or 12 whoopie pies)

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup Earth Balance spread (or butter)
  • 1/4 cup organic cane sugar
  • 1/2 cup (loose) light brown sugar
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 2 tablespoons non-dairy milk
  • 1 cup grated carrot
  • 1/2 cup raisins (I used a mix of purple and golden!)
  • 1 tub vegan cream cheese (optional)

Instructions

Start by preheating your oven to 350 degrees. In a large mixing bowl, combine all dry ingredients – flour through spices – and set aside.

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

Using a mixer, beat Earth Balance and sugars together until it is fluffy and creamy. Continue to beat slowly as you add the banana, vanilla, and milk.

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

Add flour mixture to the wet mixture, and mix until just combined.  Grate carrot, and then fold carrots and raisins in with a spatula.  (Walnuts would also be good here!)

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

Using a cookie scoop or tablespoon, scoop cookies evenly onto a greased sheet pan. You’ll need to do two rounds of cooking since this recipe makes two dozen.

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

Bake for 10 minutes or until bottoms are golden brown.  Remove cookies from oven and allow them to cool completely on a cooling rack.

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

They are delicious enough on their own, but I’d recommend taking them one step further.  If you want to keep it simple, spread (vegan) cream cheese on the top of the cookie as a frosting.

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

But why stop at one cookie when you can eat two? Spread a generous amount of cream cheese on the bottom of one cookie, and then top it with a second cookie – bottom side toward the cream cheese again.

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

Take a bite.  Make sure to keep breathing.

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

These are everything dessert should be – sweet, light, and so satisfying.  I served these at my mom’s group and the whole batch was gone within a day. 

Vegan Carrot Cake Cream Cheese Whoopie Pies by Daily Garnish

Don’t skimp on the cream cheese – you will thank me.

Powered by Recipage

Related Posts Plugin for WordPress, Blogger...

67 Comments so far
Leave a comment

Gabrielle     at 7:28 pm

OMG, these look so good! Carrot cake is my favorite, so what a fabulous idea to have it as sandwich cookies! :)

[Reply]

Sarah Crosby     at 9:43 pm

Oh darn, I have all of the ingredients on hand… Guess I am going to have to make these!! And I love that your recipes are dairyfree/vegan but also can use dairy as an easy replacement! Not always d-free but am nursing a reflux-y baby!

[Reply]

Emily Malone Reply:

Haha hope they turned our well!

[Reply]

Tiffany     at 10:09 pm

I am normally not a fan of Carrot Cake (What???!) but those look delicious!!! Wow!

[Reply]

Ally     at 10:41 pm

oh my god, i LOVE carrot cake and these look SO GOOD! you’re amazing emily! cannot wait to make these immediately.

[Reply]

Kari @ bite-sized thoughts     at 2:52 am

Oh, these look so good! What a cute idea.

[Reply]

Jenn     at 5:05 am

Hi! Do you think it would work (and taste good) to make these gluten free by using GF All purpose flour? Thanks!

[Reply]

Emily Malone Reply:

I think it would probably be fine, but GF baking can be tricky. Definitely worth a try!

[Reply]

Ali @ Peaches and Football     at 5:37 am

My boyfriend wanted carrot cake for his birthday back in July but the weather was so hot I kept putting off turning on the oven. Now the idea of making a cake two months later seems silly but I love the idea of turning it into cookies!

[Reply]

R     at 6:29 am

Can I use all white whole wheat flour in this recipe? I just don’t have extra if it doesn’t turn out and I don’t want to waste the flour…

[Reply]

Emily Malone Reply:

Yes, definitely.

[Reply]

Jennifer @ Peanut Butter and Peppers     at 6:37 am

Yum! Sounds like a great recipe!!!! I have to try these!!

[Reply]

Lexi @ You, Me, & A World to See     at 9:10 am

I absolutely adore carrot cake! My mom makes the best cake, and I finally gave up trying other recipes and just posted her recipe on my blog :)

[Reply]

Jess     at 9:46 am

These look so good! I can’t wait to try them. Last fall I had a whoopie pie obsession and bought cookbooks about them.

[Reply]

Arcelia     at 12:42 pm

I was wondering what (if anything) could be used to replace the 1/2 cup of Earth Balance? My diet is very restrictive when it comes to oils and fats (digestive issues), but I would love to bake these!

[Reply]

Michaela Reply:

I have done these with just 1T of oil and mashed bananas for the rest (works also with applesauce) and the results were fab!!

[Reply]

Arcelia Reply:

Thank you! I will try baking these with your suggestion :)

[Reply]

Emily Malone Reply:

Great suggestion!

[Reply]

Emily Malone Reply:

You could try a different oil or butter, or mashed banana or applesauce if that works better for you!

[Reply]

Melissa @ HerGreenLife     at 12:53 pm

Looks like a nice, healthy treat for moms and little ones alike! I really minimize sugar intake with my 13-month-old (i.e., fresh and dried fruit is usually as sweet as it gets — no juice, no added sugars), but every once and awhile, it’s fun to share some nibbles of a special treat with him.

[Reply]

Kelly     at 4:08 pm

Wow. Just wow.

[Reply]

Michaela     at 7:16 pm

your blog is my favourite when it comes to recipes. I mean it.
I also love it because of other topics though!!

[Reply]

Emily Malone Reply:

Thanks so much, Michaela!

[Reply]

Meagan     at 9:39 pm

These look really great! I bet they made your house smell fantastic!

[Reply]

Sarah     at 1:19 am

Wow, these look delicious! Do you think coconut oil/butter would work instead of butter?

[Reply]

Emily Malone Reply:

It won’t cream as well, but I think the final product would be just as good.

[Reply]

Alex @ Raw Recovery     at 8:51 am

Carrot cake is one of my favorite desserts and this looks easy enough for me to make :)

[Reply]

Jess     at 1:07 pm

Hi! I made these this weekend since I was carbo-loading for a race on Sunday, and I thought they would also make a delicious race day breakfast… I made a few modifications to fit what I had at home: replaced the banana with 1/2 cup of pumpkin pie filling, replaced the raisins with chopped dates and added unsweetened coconut. It turned out amazing!

[Reply]

Jess Reply:

Oups, forgot to add, I also cut down on the sugar a bit, 1/4 cup brown sugar and 1/3 cup cane sugar.

[Reply]

luv what you do     at 5:52 pm

Wow! Those look unbelivable! What a great recipe!

[Reply]

Katie     at 7:42 am

These look delicious! I normally ice carrot cake, but I like the idea of doing a filling instead. Yum!
x

stylequandary.com

[Reply]

TrackBack URI

Leave a comment

(required)

(required)




    Welcome.

    A resource for healthy recipes, cooking tips, and inspiration for active living. Welcome!

    @DailyGarnish

    running shoes

    On Facebook.

    Categories



© 2017 Daily Garnish
All content is protected by copyright. Please do not reproduce in any form.
Blog design by Splendid Sparrow