Bake the Book: Carrot Cake Whoopie Pies with Orange Cream Cheese Filling

20110708-159610-carrot-cake-whoopie-pies.jpg

[Photograph: Caroline Russock]

Sarah Billingsley and Amy Treadwell, authors of Whoopie Pies discovered that the key to innovative whoopie creating is thinking outside the chocolate-marshmallow box. By taking the basic formula of flat little cakes plus icing equals whoopie pies, they've opened up a world of wonderful whoopie possibilities. By applying that basic whoopie formula to a carrot cake, Treadwell and Billingsley have created something wonderful—Carrot Cake Whoopie Pies with Orange Cream Cheese Filling.

The whoopie base is filled with all sorts of great carrot cake-y goodies like raisins, pecans, shredded coconut and those wonderful warm spices that give it its singular flavor. The filling is pretty much a no-brainer, since carrot cake and cream cheese frosting were pretty much born for each other. With orange zest and juice added into the mix, bright citrus notes play off of the spiced carrot cake whoopie. And the best part about these carrot cake-inspired whoopie pies? They're good for you! Well, okay, maybe not exactly good for you—but they do have some carrots in them.

Get the Recipe

Carrot Cake Whoopie Pies with Orange Cream Cheese Filling »

As always with our Cook the Book feature, we have five (5) copies of 'Whoopie Pies' to give away this week.

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: