Carrot Cake Whoopie Pie
At Chicago's South Water Kitchen, Executive Chef Roger Waysok has mashed together two favorite desserts—carrot cake and the oh-so-decadent whoopie pie—into one incredible pastry. Waysok's Carrot Cake Whoopie Pie consists of a healthy helping of walnut cream cheese filling sandwiched between two mound-shaped pieces of carrot cake. New on the spring menu, it's already gaining a reputation as the restaurant's must-try treat.
Make your own pastry mash-ups with Chef Waysok's Carrot Cake Whoopie Pie recipe:
Carrot Cake Whoopee pies
Yield: 12 pies
- 2 1/4 cups flour
- 4 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1/2 pound butter softened
- 3/4 cups brown sugar
- 3/4 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups grated carrots
Whisk flour, cinnamon, baking soda, and salt in bowl.
Beat butter, sugars, eggs, and vanilla in another bowl, using an electric mixer.
Mix in carrots, then add flour mixture. Mix until combined.
Dole out tablespoon-size portions of dough onto a cookie sheet. There should be enough for 24 cookies, 12 pies in total
Flatten dough before baking. Bake at 300 degrees on low fan.
Walnut Cream Cheese Filling
- 1 pound Cream cheese
- 1/3 pound unsalted butter
- 4 oz. powdered sugar
- 1/3 pound Toasted Walnut pieces, rough chopped
- 1 tsp salt
Soften cream cheese and butter, paddle together with all ingredients until well incorporated.
Sandwich a generous portion of filling between two carrot cake 'pies.'