🌱 Vegan Carrot Cake Whoopie Pies

Ingredients 🛒

For the Cookies

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ⅓ cup brown sugar
• ¼ cup sugar
• ⅓ cup oil or melted coconut oil
• ¼ cup plant milk
• 1 teaspoon vanilla extract
• 1 cup finely grated carrot
• ⅓ cup raisins
• ¼ cup shredded coconut or chopped walnuts (optional)

For the Filling

• ½ cup vegan butter, softened
• 4 oz vegan cream cheese, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions 👩‍🍳

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the sugars, oil, plant milk, and vanilla. Stir in the carrot, raisins, and coconut.
4. Add the dry ingredients and mix until just combined.
5. Scoop 16 mounds onto the sheet and flatten slightly.
6. Bake 11–13 minutes, until the edges are set. Cool completely.
7. Beat the filling ingredients until fluffy. Spread or pipe onto 8 cookies and sandwich with the rest.

Nutrition

Estimates based on carrot cookies and vegan cream cheese filling. Exact numbers may vary by frosting brand.

Notes & Tips 💡

• Squeeze extra moisture from the carrot if it looks very wet.
• Match similar-sized cookies so the sandwiches sit flat.
• Chill filled pies 20 minutes if you want neater slices when you bite.
• A pinch of ginger in the dough makes them taste even more like carrot cake.