A few months ago, my ex-teaching partner and very good friend Alison, sent me this recipe.  She wrote only one sentence in the body of the email, “Possibly the most awesome cookie recipe I’ve ever seen.”   The recipe did look pretty legit!  Alison has been such a great support of my venture into the world of blogging.  I think she has “liked” about 99% of The Common Plate’s Facebook posts, even the ones with meat and she’s a strict vegetarian.  That’s a good friend!

Photo from Cooking Classy Blog

Nonetheless, it brought a smile to my face to think of her drooling over this delicious picture and then deciding to send it to me.  I printed the recipe and put it my stack of “to make” recipes.

Easter proved to be the perfect time to try these cookies — I mean carrots are a must on Easter, right?  Truth be told I may have over done it with carrots as I also made a Carrot Spice Soup with a heat level that about knocked my in-laws out of their chairs.  I was just feeling the bunny food theme this year.  Back to the cookies…..I made one batch which yielded 12 large whoopie pie style cookies (if you need more than 12, double the recipe).  They were delicious and indulgent.  From 5 years old to 70 years old, all agreed that the recipe was blog worthy.  And there was even one left to give to Alison!

I tried to mimic Cooking Classy’s photo — clearly I’m still a novice photographer

Carrot Cake Whoopie Pies (Makes 12 large)

Ingredients:

1 1/4 cups all-purpose flour

1/2 cup quick oats (I only had whole oats and it worked out fine)

3/4 tsp baking soda

1 1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup brown sugar, packed

1 large egg

1 tsp vanilla

1 1/4 cups finely grated carrots

3/4 cup chopped walnuts or pecans

Cream Cheese Frosting:

4 oz. cream cheese, softened

6 Tbsp unsalted butter, softened

1 pinch salt

1 tsp vanilla

1 cup powdered sugar

Directions:

In a mixing bowl, whisk together flour, oats, baking soda, cinnamon, ginger, nutmeg and salt.  Set aside.  In an electric mixer, cream together butter, sugar and brown sugar until well blended.  Mix in egg and vanilla.  Set mixer on low speed and slowly add flour mixture and mix until just combined.  Stir in carrots and fold in nuts.  Cover bowl and chill dough for 1 hour.

Preheat oven to 350 degrees.  Line pan with parchment paper.  Roll dough into even balls and place 2 inches apart.  Bake for 12-13 minutes or until centers are no longer doughy.  Allow to cool on baking sheet several minutes then transfer to wire rack to cool.  Cool completely, then spread cream cheese frosting between two cookies and sandwich together. Store in airtight container.

Cream cheese frosting:  In an electric mixer with with paddle attachment whip together cream cheese, butter and salt until smooth and fluffy.  Stir in vanilla and powdered sugar and continue to whip until smooth and fluffy.

Recipe from Cooking Classy