Afraid to Go Back to the Cronut? Here Are Five Pastries That Could Take Its Place as the Pastry of Choice

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The Donart (The Green Radish)

Carrot Cake Whoopie Pie

(Courtesy of South Water Kitchen)

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.'


About Laura Kiniry

Laura Kiniry is a San Francisco-based freelance writer specializing in food, drink, and travel. She contributes to a variety of outlets including American Way, O-The Oprah Magazine,, and numerous AAA pubs.

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