Chocolate Chip Coconut Carrot Cake Whoopie Pies
Print recipe
| Serves | 25 |
| Prep time | 20 minutes |
| Cook time | 7 minutes |
| Total time | 27 minutes |
These chocolate chip coconut carrot cake whoopie pies are anything but ordinary, and the cream filling is completely addicting!
Ingredients
Whoopie Pies
- 3/4 cups butter (softened)
- 3/4 cups brown sugar
- 1/2 cup sugar
- 2 tablespoons canoli oil
- 3 eggs
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 1/2 teaspoon baking soda
- 2 cups grated carrot
- 1 teaspoon lemon luice
- 1 cup semi sweet chocolate chips
- 1 cup shredded sweetened coconut
Filling
- 1/4 cup butter
- 8oz cream cheese
- 2 1/2 cups powdered sugar
- 1 1/2 teaspoon vanilla
Directions
| Whoopie Pies | |
| Step 1 | |
| Preheat oven to 350 In a large bowl beat together butter and sugars until light and fluffy. Add in the eggs one at a time, mixing after each addition. Add oil, salt, vanilla, cinnamon, lemon juice, and baking soda. Mix well. Slowly add in the flour, mixing just until incorporated. Add the carrots, chocolate chips, and coconut and stir by hand. Drop by spoonfuls onto greased baking sheet and bake 2" apart for 7 minutes. Let cool before filling. | |
| Filling | |
| Step 2 | |
| In a medium bowl beat together butter and cream cheese until smooth and fluffy. add powdered sugar and vanilla. If too thick add a splash of milk. Spread filling onto half of the whoopie pies and top with the remaining pies. Store covered and refrigerated. | |