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3 carrot cake whoopie pies stacked on a wire rack.

Carrot Cake Whoopie Pies

Published by Kate
Tender carrot cake with walnuts and cinnamon, cream cheese icing with orange zest—these whoopie pies are an irresistible sweet treat!
5 from 5 votes
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Course Dessert
Cuisine American
Servings 12 whoopie pies
Calories 530 kcal


For the cakes:

  • cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • cup buttermilk
  • 1 cup finely grated carrots (about 2 medium)
  • ½ cup finely chopped walnuts

For the cream cheese icing:

  • 1 (8 oz) package cream cheese, softened
  • cup softened unsalted butter, softened
  • cups powdered sugar
  • ½ teaspoon vanilla
  • 2 teaspoons orange juice
  • Zest of one orange


  • Preheat oven to 350°F. Place parchment paper or silicone baking mats on two large baking sheets.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  • In a large bowl, use a hand mixer to beat together the sugar and softened butter until smooth and creamy. Add the eggs and beat until combined.
  • Add half of the flour mixture, beat on low just until combined. Add half of the buttermilk and beat until just combined. Repeat with the remaining flour mixture and buttermilk.
  • Stir in the grated carrots and chopped walnuts. Use a 1-oz ice cream scoop (about 2 tablespoons) to drop cake batter onto the baking sheets, leaving 2 inches in between each mound of batter.
  • Bake for 12–14 minutes, or until the top of the cakes no longer appear wet. Let cool for 5 minutes on the baking sheet, then transfer cakes to a wire rack to cool completely.
  • In a large bowl, use a hand mixer to beat together the softened cream cheese and softened butter until smooth. Beat in the vanilla, orange juice, and orange zest.
  • Add 1 cup of powdered sugar and beat on low until combined. Repeat with the remaining powdered sugar, ½–1 cup at a time until all the powdered sugar is incorporated.
  • Spread approximately 2 tablespoons of the cream cheese icing on the flat side of a cake. Top with another cake, flat side down. Repeat with remaining cakes to create 12 whoopie pies.


I used the grating disk on my food processor to grate the carrots. You could grate them on a box grater, too. Avoid buying the pre-shredded carrots, which will be too thick for this recipe.
Make sure that the butter and cream cheese are softened and at room temperature. Otherwise, you will have a chunky cream cheese icing. Leave both the butter and cream cheese out on the countertop for at least two hours to soften them completely.


Serving: 1whoopie pieCalories: 530kcalCarbohydrates: 75gProtein: 6gFat: 24gSaturated Fat: 13gCholesterol: 83mgSodium: 263mgPotassium: 138mgFiber: 1gSugar: 53gVitamin A: 2491IUVitamin C: 1mgCalcium: 95mgIron: 2mg
Keyword carrot cake whoopie pies
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