It’s that time of year when my craving for carrot cake takes over. Ever since I mentioned my carrot cake martini last week, I’ve had carrot cake on my mind. I made these carrot cake whoopie pies over the weekend, which were the perfect bite-sized treat to satisfy my craving. Awhile back I made Martha Stewart’s carrot cake sandwich cookies, which were equally as good. But these definitely have to be the Easter Bunny’s favorite treat, moist and cakey and filled with a fluffy cream cheese frosting. Can you guess what he washes it down with… a carrot cake martini, of course!

Cheers to giving into your cravings this week, just a little!

Carrot Cake Martini

1/2 oz. Vodka

1 oz. Goldshlagger or cinnamon schnapps

2 oz. Bailey’s

2 oz. Butterscotch schnapps

a few splashes of cream

Rim a martini glass in cream cheese icing and sprinkle with cinnamon sugar. Add all ingredients in a shaker filled halfway with ice. Shake and pour!

Carrot Cake Whoopie Pies (Adapted from Sweet & Simple Bakes)

2 cups All-purpose flour

1/2 tsp baking soda

pinch salt

1 ¼  tsp ground cinnamon

1/2 tsp freshly ground nutmeg

¼ tsp all-spice

2 eggs

1 tsp vanilla extract

1/3 c. vegetable oil

1¾ c. dark brown sugar (You can substitute with light brown sugar)

11 oz grated carrots

¾ c raisins

Optional:  3 oz chopped walnuts (to decorate).

Cream Cheese Icing:  

3 oz cream cheese

3 oz softened butter

4 1/2 oz confectioners sugar

1/2 tsp vanilla extract (I used 1 tsp)

Preheat oven to 300 F. Boil carrots for 5 minutes to soften. Mix all dry ingredients and set aside.  Beat the eggs in a large bowl. Add the oil and brown sugar. In a food processor, add the cooked carrots and raisins and puree.

Add the pureed mixture into the oil and sugar and mix well. Stir in the dry ingredients and mix only until combined. Do not over-mix. 

Prepare regular sized muffin pans. Spray well with non-stick spray. Pour your mixture (about 1 rounded TBS into each space) and spread batter evenly. Do not fill these too high. You want them to bake fairly flat. If they do bake too high, use a serrated knife to trim down before assembling whoopie pies.  Bake for 14 minutes, or until a toothpick inserted comes out clean. Remove from pans. 

Prepare the cream cheese frosting: 

Beat the cream cheese and butter until combined. Add the vanilla extract and the confectioners sugar.  Turn into a piping bag.

To assemble:

Pipe frosting on top of half of the baked cakes. Top with cream cheese frosting. Top with another carrot cake bite to make a sandwich.  To decorate, press down slightly so some of the icing peeks out from the sides, now roll in chopped walnuts if using or coconut or whatever you wish to decorate.

Chill your Whoopies or serve at room temperature (your preference).

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