Mini carrot cake whoopie pies and bite-sized wonders. Sandwiched together with cream cheese frosting, this mini dessert is perfect for Easter.
Honey, I shrunk the whoopie pies! It’s a better alternative to shrinking the kids, right? Mini carrot cake whoopie pies provide all the satisfaction of normal-sized whoopie pies shrunk into a bite-sized treat.
With Easter approaching and people getting ready to entertain, I choose to bake mini carrot cake whoopie pies with cream cheese frosting. People love mini desserts. Pop one delectable in your mouth, relish in how marvelous it is, but feel no guilt because, hey, it was just a bite.
These little guys are one-bite wonders. The cookies are soft pillows of carrot cake delight while the cream cheese frosting is the rich filling holding the cookies together. It’s all the glory of carrot cake right there in one whoopie pie!
I absolutely love my cream cheese frosting recipe because it’s a bit cream-cheesier than most. Less butter and less confectioners’ sugar makes it thicker, thus a good adhesive between the two cookies. Plus, what would carrot cake be without cream cheese frosting?
I find that the best way to make these small whoopie pies is to transfer the carrot cake batter into a frosting bag and pipe the batter onto the baking sheet. This method allows you to create the perfect circle cakes that can be sandwiched together.
The alternative is using a spoon to scoop the batter onto a cookie sheet. This works, but you will probably sacrifice the circle shape. Nevertheless, the carrot cake whoopie pies will still taste delicious!
If you’re cooking for a crowd this Easter, I suggest making mini carrot cake whoopie pies. You’re much less likely to have leftovers because your guests will feel no guilt trying a mini dessert.
Carrot cake whoopie pies recipe adapted from The Baker Chick.