Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg. (2-layer size) spice cake mix

  • 2

    pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided

  • 3

    large carrots, shredded (about 2 cups)

  • ½

    cup chopped PLANTERS Pecans

  • 1

    pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  • 1-¼

    cups milk


1. Heat oven to 350ºF. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts. 2. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely. 3. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well. 4. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie. KRAFT KITCHENS TIPS


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