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.

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