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Carrot Cake Oatmeal Whoopie Pies, With Pineapple Cream Cheese filling


I love carrot cake, especially with pineapple and coconut. So, I created these whoopie pies (which are really Godzilla sized cookies) and filled them with a Cream Cheese filling with pineapple jam and toasted coconut. Of course, you can leave out the pineapples or coconut, and make a basic cream cheese filling. Did I capture the flavor of carrot cake? You bet!

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  • For the whoopies pies:
  • 1-1/2 cups brown sugar
  • 1/2 cup white sugar
  • 1-1/2 sticks unsalted butter, room temperature (3/4 cup)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2-1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt (or 1/2 tsp table salt)
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 2 cups quick cooking oats
  • 1-1/2 cups grated carrots (about 2 carrots)**
  • 1-1/4 cups golden raisins (optional)
  • NOTE: **You could leave out the carrots, and these would simply be Oatmeal Whoopie Pies
  • For the filling:
  • 3 cups confectioners' sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 oz. cream cheese
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons pineapple jam (optional)
  • 1/4 sweetened coconut, toasted at 325F for about 10 minutes and cooled (optional)


Adapted from


Step 1

Preheat the oven to 350F. Line two baking sheets with parchment paper or a Silpat baking mat. (I used a Norpro Muffin Top baking pan, but this isn't mandatory.)

In the bowl of a stand mixer, with the paddle attachment (or a hand held mixer), combine the sugars and butter. Beat until fluffy--about 3 to 4 minutes.
Add the vanilla and eggs, and beat until well combined.

In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and whisk together. Slowly add the flour mixture to the butter mixture; mix on low speed until just combined.

Stir in the oats, carrots and raisins with a spatula.

Using a medium ice cream scoop, scoop dough onto the prepared sheets, leaving at least 2 inches between cookies. Gently press the cookies until flat. Bake between 12-15 minutes, turning halfway through to ensure even baking. They should be lightly golden brown around the edges.
NOTE: These make 8 HUGE whoopie pies, so user a smaller scoop to make smaller whoopie pies. Reduce the baking time between 10-12 minutes each.

Transfer to a wire rack to cool completely.

To make the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.

Add cream cheese and beat until well combined.

Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

To assemble the whoopie pies, turn one cookie with the baked bottom facing up. Scoop some filling, and gently press another cookie on top. Wrap in plastic wrap.

Keep whoopie pies refrigerated, and bring to room temperature about 30 minutes before eating. Stores for up to 5 days, refrigerated.


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