Carrot Cake Whoopie Pies

Spice likes to joke with me that I am 7/8ths correct a lot of the time. And its true. Most notably this happens with lyrics. We will be singing along to something and Spice will stop and listen to what I am singing and just shake her head. I can't help it, though. I get so into the song that I neglect to figure out the words and just sing what I think they are. Now, other times I get some brilliant ideas that really get a 10 out of 10 rating. And this is one of those times.

With my recent whoopie pie pan addition to the kitchen, I am on a whoopie pie kick. And with fall rolling in, I thought carrot cake would be just the ticket. Add some orange cream cheese frosting, a little salted caramel sauce and some candied pecans and, gosh darn it, you have got a mighty delectable little dessert!

These were very fun to make and extremely pretty to look at once the caramel was drizzled on. I used the same caramel recipe from the salted caramel milkshakes and it was swoon-worthy!



Carrot Cake Whoopie Pies

Carrot Cake:
Adapted from Martha Stewart

1 1/2 cups all-purpose flour
1/2 pound large carrots, peeled
2 large eggs, room temperature
2 Tablespoons plus 2 teaspoons nonfat buttermilk
1/2 teaspoon pure vanilla extract
1 cup sugar
3/4 cup vegetable oil
1/2 Tablespoon freshly grated ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Heat oven to 375 degrees F. Spray whoopie pie pan with cooking spray.

Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined.

Place about 2 tablespoons of batter into each whoopie pie hole in the pan. Bake about 10 minutes at 375 degrees. Remove from the oven and allow to cool on a wire rack for 5 minutes before removing the cakes from the pan. Wash pan and re-spray with cooking spray. Repeat until batter is finished.

Orange Cream Cheese Frosting
Adapted from Martha Stewart

3/4 stick unsalted butter, room temperature
12 ounces cream cheese (1 1/2 sticks), room temperature
1 1/2 cups confectioners' sugar
1/2 Tablespoon freshly grated orange zest
1/2 Tablespoon freshly grated ginger
Pinch of salt

Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium0high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients and beat 5 minutes more.

Salted Caramel Sauce
Food and Wine

1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1 1/2 teaspoons sea salt

In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.

Candied Pecans

1 cup pecan halves
1/4 cup brown sugar
1 Tablespoon olive oil

Heat sugar and oil in a large skillet over medium heat until sugar melts and starts to bubble. Mix in pecans and stir until nuts are toasted, about 5 minutes. Remove from heat and spread in an even layer to cool completely.

To Assemble

Pipe frosting onto half of the flat sides of the cakes. Top with the other half after all frosted.

Drizzle caramel sauce over cakes and top with candied pecans.