Vegan Carrot Cake Whoopie Pies

Vegan Carrot Cake Whoopie Pies

You guys, these vegan carrot cake whoopie pies are so soft and cakey. They practically melt in your mouth. I swear, no one will know or care that they’re vegan. Trust me, you’ve just got to try these.

I’ve tried to make many variations of vegan whoopie pies and they turn out to be a massive fail almost every single time. Especially the chocolate versions. I have no idea why, but they just turn out dry and crumbly. Practically inedible. But, fear not, I’ll continue to tirelessly experiment until I create the perfect recipe.


Vegan Carrot Cake Whoopie Pies - The Bitchy Baker

However, this past weekend I decided to shelve my chocolate whoopie pie attempts and try out a vegan carrot cake whoopie pie instead, thinking it would be perfect for Easter. And I swear, it was like the heavens opened up and some divine deity took pity on me and blessed this concoction of mine. The first attempt was an absolute success.

Of course, with me being the ever so gracious and benevolent wannabe food blogger I am, I’m going to share the recipe with you. You’re welcome.


Vegan Carrot Cake Whoopie Pies - The Bitchy Baker

Now, it goes without saying that there are lots of ways to jazz these little beauties up. I opted not to add raisins or nuts to mine, because I personally like my whoopie pies to have a more smooth, consistent texture. However, if you love raisins and/or nuts in your carrot cake, you could definitely stir some into the mixture before scooping. You do you. <3

Recipe time. If you decide to make these, please tag me on Instagram @Bitchy_Baker or #BitchyBaker

-Casey


Soft and cakey with a deliciously sweet and tangy cream cheese filling. These are absolutely perfect for Easter, or any other time of year. They're so simple to make and don't require any unusual ingredients.

Vegan Carrot Cake Whoopie Pies

Yield: 13

Time: 45 Minutes


Dry Ingredients:

2 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
Optional mix-ins: raisins, shredded coconut, pecans

Wet Ingredients:


½ cup neutral-flavored oil, such as vegetable
½ cup light brown sugar
½ cup granulated sugar
2 teaspoons orange zest, optional (see note)
1 flax egg; 1 tablespoon flax meal mixed with 3 tablespoons warm water,  (see note)
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 ½ cups finely grated carrot

Filling Ingredients:

¼ cup vegan cream cheese, room temperature (I used Trader Joe's brand)
¼ cup vegan butter, stick style (I like Miyoko’s or Earth Balance Sticks)
1 ½ - 2 cups powdered sugar, as needed to achieve desired consistency (use organic to ensure it's vegan)
1 teaspoon vanilla extract

Directions:

1. Mix Dry Ingredients: Preheat oven to 350 F. Prepare baking trays by lining with parchment or silicone baking mats. In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt until thoroughly combined. Stir in optional mix-ins if desired. Set aside.

2. Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, brown sugar, granulated sugar, orange zest, flax egg, apple cider vinegar, vanilla, and carrot shreds.

3.  Combine Wet and Dry Ingredients: Pour the dry mix into the wet mixture. Mix to combine. The mixture will form a stiff dough (similar to cookie dough), so you may need to use your hands to combine thoroughly.

4.   Scoop the Dough: Using a two tablespoon-sized cookie scoop, scoop the dough into the prepared baking sheet. Leave about two inches between each ball of dough so that they have room to spread.

5.  Bake: Bake at 350 F for 11-14 minutes, depending on desired level of doneness. They should puff up nicely and spread slightly. The edges should be lightly browned, and the center should be slightly firm to the touch. Remove from oven and allow to cool completely on trays.

6.  Make Frosting: In the bowl of a mixer, cream together the vegan cream cheese and butter. Slowly add in 1 ½ cups of powdered sugar and mix until thoroughly combined. If the mixture doesn’t feel stiff enough, add another half cup or so of powdered sugar. Add in the vanilla and beat for about a minute on medium high speed, or until fluffy.

7.   Fill the Whoopie Pies: Using a small scoop or piping bag, place about  1 ½ tablespoons of filling onto one of the cookies before placing another on top to sandwich them together. Repeat with remaining cookies.

8.  Enjoy!

Notes:

  1. You can totally omit the orange zest if you don’t care for the flavor of orange, or if you don’t have any on hand. I just like the way the zest brightens up the flavor in these. I also find in compliments the cinnamon nicely.

  2. To make a flax egg, simply combine 1 tablespoon of ground flax with 3 tablespoons of warm tap water. Allow to stand for 5-10 minutes, or until it begins to gel and become gloopy. If you cannot have flax, or just don’t have any on hand, you could blitz up some chia seeds in a blender or coffee grinder and use that instead of ground flax.


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