If you like carrot cake, and are fan of cheesecake, then these will appeal to you. Whoopie pies are essentially a construction of creamy filling sandwiched between two soft, spongey cookies. You'd typically see chocolate whoopie pies, as they are the traditional flavour and colour, but nowadays people are always putting a spin on things. I flavoured mine with the ingredients you'd find in a classic carrot cake, minus the pineapple, and then sandwiched them together with a cream cheese filling. A splash of lemon juice added to the filling gave it a similar taste to that of a fridge cheesecake. Mmm. I scoffed down 2 before they were even assembled! But the next day, because the flavours had had time to intensify, they tasted even better. I don't know if I was hungry or just in need of a sweet treat, but they went down so well.
Adjustments can be made to the amount of spice- I tend to add more. You could also crush some walnuts and roll them in it to cover the oozing filling around the sides. These would be fun for kids parties!
2 cups white flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1 1/2 tsp ginger
3/4 tsp nutmeg
1/2 tsp salt
8 tbsp butter, room temperature
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 cups grated carrot
1/2 cup raisins
1/2 cup desiccated coconut
1 tsp lemon zest
1 tsp orange zest
Cream Cheese Filling:
- 1 1/2 tbsp golden syrup
- 6 tbsp butter, room temperature
- 8 oz cream cheese, softened
- 2/3 cup icing sugar
- 1-2 tbsp lemon juice to taste
In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt, set aside. In another bowl, beat together the butter and sugar until light and fluffy. Then, scrape down the sides of the bowl, and beat in the eggs and vanilla extract until combined. Add the dry mixture and the carrot, raisins, coconut and lemon and orange zest. Beat until well combined, then cover with plastic wrap and refrigerate for up to an hour.
Meanwhile, pre-heat your oven to 160˚C Fan Forced (180˚C normal) and line two trays with baking paper.
In a medium bowl, beat together the golden syrup, butter, cream cheese, icing sugar and lemon juice until light and fluffy. Then, cover and place in the fridge.
Grab your dough from the fridge. Measure out 1 heaped teaspoon of dough and place on the baking sheet. Do the same with the rest of the dough, placing each 5 cm apart from each other. Place in your pre-heated oven for 15 mins, or until they spring back nicely when gently pressed with a finger. The bottoms should be slightly darker than than the tops. Once cooked, remove from the oven and place on a wire rack to cool.
Once fully cooled, place about 1-2 tsp of filling between each sandwich. It's optional to roll them in crushed walnuts or coconut, but they're fun just as they are!