Easy Mallow-Carrot Cake Whoopie Pies
51 Min(s) (incl. cooling)
20 Min(s) Prep
31 Min(s) Cook
Take the classic flavors of carrot cake, and add nuts and a cream-cheesy filling. Then, just for kicks, turn it into an easy-to-make whoopie pie!
What You Need
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30 servings
Original recipe yields 30 servings
1 pkg. (2-layer size) spice cake mix
3 large carrots, shredded (about 2 cups)
1/2 cup chopped pecans
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Let's Make It
1
Heat oven to 350ºF.
2
Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. pudding mix and carrots.
3
Drop, 2 inches apart, into 60 mounds on baking sheets sprayed with cooking spray, using about 1 rounded Tbsp. batter for each. Sprinkle half with nuts.
4
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.
5
Beat cream cheese, marshmallow creme and remaining dry pudding mix in medium bowl with mixer until blended. Stir in COOL WHIP.
6
Spread rounded 2 Tbsp. cream cheese mixture onto bottom side of each plain cookie. Cover with nut-topped cookies.
Kitchen Tips
Tip 1
Shortcut
Prepare as directed, omitting the shredded carrots and using a carrot cake mix.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 240mg
10%
Total Carbohydrates 27g
10%
Dietary Fiber less than 1g
2%
Sugars 17g
34%
Protein 2g
4%
Vitamin A
40%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
30 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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