Ingredients
1 (18 ounce) box carrot cake mix
1 stick butter, softened
3 eggs
1 carrot, grated
½ cup raisins
FOR FILLING:
1 pound cream cheese
1 cup walnuts, finely chopped
1 stick of butter, softened
2 cups powder sugar
2 teaspoons vanilla extract
Directions
Preheat oven to 375 degrees.
In a large bowl beat together the carrot cake mix with butter, slowly add the eggs and mix until incorporated. Stir in the grated carrot and raisins. Refrigerate for at least 30 minutes and up to 2 hours. Using a small ice-cream scoop drop batter by 2 tablespoon mounds onto a parchment lined cookie sheet. Bake 10-12 minutes or until golden brown, rotating pans halfway through. Remove and cool 5 minute on pan before moving to a wire rack and cooling completely.
In a mixing bowl beat together the cream cheese, butter, powder sugar and vanilla with a hand mixer until well combined and light and fluffy.
To assemble whoopie pies, put filling into a zip top bag and snip corner. Place chopped walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe about ¼ cup of frosting into center. Top with another cookie and press gently to distribute frosting to edges. Roll edges of pie into the chopped walnuts and set aside. Repeat with remaining cookies and frosting.
Try with an Orange Old Fashioned cocktail.
