Inside Out Carrot Cake (Whoopie Pies)

By Texaschef11

Ingredients

• 3 tablespoons unsalted butter, softened, plus more for cookie sheets
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1 teaspoon ground ginger
• Pinch ground cloves
• 1/8 teaspoon freshly, finely grated nutmeg
• 1/8 teaspoon freshly, finely ground black pepper
• 6 tablespoons vegetable oil
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1/4 cup sour cream
• 3/4 teaspoon vanilla, divided
• 1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup)
• 1/4 cup unsweetened shredded dried coconut
• 5 ounces cream cheese, softened
• 2/3 cup powdered sugar
• 1 teaspoon heavy cream or milk

Preparation

Step 1

1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.

2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.

3. Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.

4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.

5. Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.

Note: Nutritional analysis is per cake.
Nutritional Information

Calories:
248 (58% from fat)
Protein:
2.6g
Fat:
16g (sat 6.9)
Carbohydrate:
24g
Fiber:
0.6g
Sodium:
134mg
Cholesterol:
41mg