Carrot Cake Whoopee Pies

shared by Debi J.

Ingredients:
1/2 cup softened butter
3 eggs
1 box carrot cake mix
1 shredded carrot, optional
1 cup raisins, optional

Directions:
1.Cream butter and eggs together with electric mixer.
2.Add 1 box carrot cake mix and mix well.
3.You can also add 1 shredded carrot and 1 cup of raisins at this point, if desired.
4.Mix well, cover with plastic wrap and refrigerate several hours until well chilled.
5.Prepare 2 cookie sheets with either cooking spray or parchment paper.
6.Using a small ice cream scoop, scoop out 12 balls of dough onto each cookie sheet. Try to make each of the 24 scoops as uniform in size as possible. Don’t smash them down. You want them to maintain their shape until you get them into the oven. (That’s why it is very important to let the batter get very cold.)
7.Bake at 375 degrees for 10-12 minutes. Remove from oven and let cool completely.

Cream Cheese Icing/Frosting:
3 - 8oz pkgs. cream cheese, softened
1 stick butter, softened
2 tsp. vanilla
2 cups powdered sugar

Assembly directions:
1.Mix softened cream cheese and butter with electric mixer.
2.Add 2 tsp. of vanilla. Mix well.
3.Add 2 cups of powdered sugar. Mix well.
4.Frost the “flat” side of one cookie and top with the “flat” side of another cookie - making a “sandwich cookie” or whoopee pie.
5.If desired, roll completed cookies in chopped walnuts, pecans, or cooking candies (if using a different cake flavor - like chocolate).

This recipe would be very easy to adapt to just about any cake mix flavor. The icing/frosting recipe is for home-made cream cheese icing and is so much better than the store bought - rich and creamy without being way too sweet.