Carrot Cake Whoopie Pies

By polledl

Ingredients

• Filling:
• 1 (18-ounce) box carrot cake mix
• 1 stick unsalted butter, softened
• 3 eggs
• 1 carrot, grated
• 1/2 cup raisins
• 1 pound cream cheese
• 1 stick unsalted butter, softened
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 cup finely chopped walnuts

Preparation

Step 1

Preheat the oven to 375 degrees F.
In a large bowl beat the carrot cake mix, butter, and eggs until incorporated. Stir in the grated carrot, and raisins. Refrigerate for at least 30 minutes or up to 2 hours. Using a small ice-cream scoop drop the batter by 2 tablespoon mounds onto parchment lined cookie sheets. Bake until golden brown, about 10 to 12 minutes, rotating the pans halfway through. Remove and cool 5 minutes on the pan before moving to a wire rack and cooling completely.
In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until well combined and light and fluffy.
To assemble the whoopie pies, put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the chopped walnuts into a shallow dish or pie plate. Flip over 1 carrot cake cookie and pipe a dollop of frosting into the center. Top with another cookie and press gently to spread the frosting to the edges. Roll the edges of the whoopie