Carrot Whoopie Pies

My kids are not big vegetable eaters. But then they do like to dip vegetables in ranch dressing and eat. They just love ranch dressing. So we got this big bag of carrots from Costco, thinking that they will eat carrots with ranch. They did eat carrots..a little, but we realized they were eating mostly the ranch. I am serious they are quiet capable of finishing half a bowl of ranch with just two small carrots. I think, they were also getting tired of eating too many carrots just as is, so wanted to try making something else with those carrots.




My wonderful neighbor had once brought for us some homemade vegetable whoopie pies and I thought I will give it a try making it just with carrots. It turned out great and these days my little ones want these for snacks at school. I am happy they are getting at least little bit of vegetable in their snack and the kids are happy that they get to cookie with frosting.... I don't go crazy with the frosting though, but you can always add a good amount of frosting between the cookies once in a while...;)

So here's how to make whoopie pies...

You'll need:
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2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups grated carrots

Cream Cheese Filling
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1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla
3 cups powdered sugar

Steps:
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- Heat oven to 350°F. Line cookie sheets with parchment paper.
- In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg and set aside.
- In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla.
- Mix in the dry ingredients with the wet and mix till combined.
- Add carrots, beat on low speed until combined.
- Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
- Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- To make filling, in small bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.
- To make the pies, sandwich filling between 2 cookies.

Linking this to these awesome parties here, here, here, here and here.