Monday, April 9, 2012

Carrot Cake Whoopie Pies

Carrot cake is health food...carrots being a vegetable and all.  If you can accept that, we are friends and keep reading.  If you can't accept the high nutritional value of carrot cake, decide this looks too good to skip and keep reading anyway.

Whoopie pies are fun in their ambiguity.  Are they sandwiches?  Cakes?  Cookies?  They are most certainly not pies.  My trouble in making them was how to get the cakes to end up the exact same size.   Here's my big cheat: bake the cakes in cupcake tins to make more uniform cakes.

Here's how I made mine...

 First, whip up your favorite batter.  I won't judge if you use a cake mix.

Next, spray your tins with non-stick spray.

 Fill your tins.  I used slightly more than a tablespoon in each.  That is just a little more than filling the bottom.  It seems skimpy since carrot cake is so incredibly delicious, but console yourself with the thought that there will be two in each dessert.

Keep an eye on these while baking.  I baked mine at 350 for 9 minutes which was plenty considering their small size.

See, same size!  If you add too much batter, your cakes will end up very muffin-y and raised.  Is extra carrot cake a big deal?  Nope!

My regular batter will make 48 cakes (so 24 complete whoopie pies).  If you don't have enough tins to cook all of your cakes in one batch, I recommend using more non-stick spray before refilling with batter.  When they pull away from the sides, the cakes come out much cleaner.  The end of a fork works if you don't have a tiny spatula to help get them out.