Carrot Cake Whoopie Pies

I have a thing for whoopie pies. These Pumpkin Spice Whoopie Pies are some of my favorites. But this past weekend, I tried these Carrot Cake Whoopie Pies, lifted from a recipe from Martha from somewhere. If I find the link, I'll post it. These might take the number one spot in my heart for Whoopie Pies.

Here's the thing - I often buy the baby carrots because they are ready to eat. Great to grab from the fridge. But I wasn't grabbing them from the fridge. After eating one, they would start to taste like mildew to me. I always ended up throwing out the little midget carrots to the cows who would try and lick them up with those big tongues.

So, to save money, I bought whole carrots one week. Peeling carrots is a soothing kitchen action. I find it therapeutic to peel away that outer dirty cover and be rewarded with that bright happy orange.

And they taste so much better. There's that dirt smell you don't get with the already peeled carrots. That helps to take away the mildew taste. The cows haven't been getting any carrots lately.
After cleaning the carrots, be sure to grate them by hand for this recipe. It will make you feel like sunshine with the smell of dirt, the sight of the happy orange, and the feel of the scraped knuckles.

Carrot Cake Whoopie Pies

1 c. light brown sugar

1 c. sugar

2 sticks of butter, room temperature

2 large eggs, room temperature

1 tsp. pure vanilla extract

2 c. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

2 c. old-fashioned oats

1 1/2 c. grated carrots

1 c. raisins

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In large bowl, combine the sugars and butter until light and fluffy. Add eggs and vanilla. In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually, add flour mixture to butter mixture. Mix in oats, carrots, and raisins. Chill in fridge for at least an hour.

Use a small ice-cream scoop to scoop dough on baking sheets, leaving 2 inches between cookies. Bake until browned and crisp - 12 - 15 minutes. Transfer to a wire rack to cool. Once cooled, put cookies together with frosting. Keep in airtight container in the fridge for up to 3 days.

Cream Cheese Filling

8 oz. cream cheese, room temperature

8 Tb. butter, cut into pieces, room temperature

1 c. confectioners' sugar

1 tsp. pure vanilla extract

Combine butter and cream cheese in small bowl. Beat until well-blended. Stir in confectioners' sugar until smooth. Stir in vanilla.