Carrot Cake Whoopie Pies
If you have around 51 minutes to spend in the kitchen, Carrot Cake Whoopie Pies might be an amazing gluten free recipe to try. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 199 calories. This recipe serves 22. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. 159 people have tried and liked this recipe. A mixture of carrots, cream cheese, spice cake mix, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Allrecipes. Overall, this recipe earns a rather bad spoonacular score of 38%. Try Carrot Cake Whoopie Pies, Carrot Cake Whoopie Pies, and Carrot Cake Whoopie Pies for similar recipes.
Servings: 22
Preparation duration: 20 minutes
Cooking duration: 31 minutes
Ingredients:
3 large carrots, shredded
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding, divided
1 1/4 cups milk
1/2 cup chopped PLANTERS Pecans
1 (18.25 ounce) package (2 layer size) spice cake mix
Equipment:
oven
baking sheet
toothpicks
bowl
Cooking instruction summary:
Heat oven to 350 degrees F. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie. Kitchen-Friendly View
Step by step:
1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
3. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min.
4. Remove to wire racks; cool completely.
5. Beat cream cheese and milk in medium bowl with mixer until blended.
6. Add remaining dry pudding mix package; mix well.
7. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
Nutrition Information:
covered percent of daily need
