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Carrot Cake Whoopie Pies

The latest trend from America. Two soft, cake-like carrot cookies encasing a tangy, sweet, low fat cream cheese filing A healthy dessert or snack recipe, full of carrots, raisins and nuts. Loved by children and adults alike! Bakes in 10 minutes. Keeps in refigerator for several days.

My recipe is:

  • Lighter option
  • Plenty of fruit or veg
  • Plenty of fruit or veg
  • Meat-free

Why should your recipe win?
This is a delicious low fat treat full of vegetables, healthy oils, natural sugars and fibre. The ingredients provide long lasting energy and a feeling of fulness. The recipe is easy to follow and with adult supervision can be made by kids. These whoopie pies are a great dessert to bring on a picnic or as a lunchbox snack. (NOTE: this recipe makes 18 finished whoopie pies)

  • Total time: 12-15 minutes prep + 10 minutes cooking

Serves: 1


  • Cookies:
    80ml canola oil
    1/3 cup dark brown sugar
    1/3 cup honey
    1 egg
    1/2 cup plain flour
    1/2 cup wholemeal flour
    1/2 tsp baking powder
    1/2 tsp bicarb of soda
    1/4 tsp grtd nutmeg
    1/4 cup skim milk powder
    1/2 tsp salt
    1 tsp cinnamon
    1 cup grated carrot
    1/2 cup raisins
    1/4 cup chopped pecans
    1 tsp vanilla extract
    1 1/4 cup oats
    1/4 cup dessicated coconut
    3 tbsp oat bran
    For the filling:
    100g half fat soft cheese
    50g butter
    250g icing sugar
    1 tsp vanilla extra


  1. 1. Preheat oven to 180 degrees C 2. In a medium sized saucepan, heat the honey until it is runny and take off the heat. Mix in the sugar, oil and egg. Mix in the rest of ingredients until fully combined. 3. Drop batter by level tablespoons onto a lined baking tray. Bake in oven for 10 mins or until lightly browned. Cool on a cooling rack. 4. Cream all the filling ingredients in a separate bowl. 5. Once cool, sandwich two cookies together with a tablespoon of filling, flat sides facing in.

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3 stars