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Carrot Cake Whoopie Pies
15 min prep time
15 min cook time
12servings
Recipe by
Lara Rondinelli-Hamilton, RD, LDN, CDE and Chef Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Carrot Cake Whoopie Pies
Here's a decadent treat to enjoy on special occasions. It even has fresh carrots baked into it!
15 min prep time
15 min cook time
12servings
1 whoopie pie
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and coat with cooking spray. Set aside.
- In a medium bowl, combine the brown sugar blend, applesauce, oil, egg substitute, and vanilla. Mix well and set aside.
- In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and nutmeg.
- Make a well in the center of the dry ingredients. Add the sugar (wet) mixture to he dry ingredients all at once and mix well.
- Stir in the carrots. Scoop mounds of batter the size of a heaping tablespoon onto the baking sheets. Space them about 2 inches apart for a total of 24 cookies (2 sheets of 12).
- Bake 15 minutes. Set aside to cool.
- In a small bowl, beat the filling ingredients until smooth and fluffy. Spread a light layer of frosting between two cookies.
Nutrition facts
12 Servings
-
Serving Size
1 whoopie pie
- Amount per serving Calories 160
-
Total Fat
5g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 270mg
-
Total Carbohydrate
23g
- Dietary Fiber 3g
- Total Sugars 9g
- Protein 6g
- Potassium 200mg
- Phosphorous 245mg
Ingredients
nonstick cooking spray
1
brown sugar substitute
1/2 cup
unsweetened applesauce
1/2 cup
olive oil
1/4 cup
egg substitute
1/2 cup
vanilla extract
1 tsp
whole wheat flour
1 cup
old-fashioned rolled oats
1 cup
baking powder
2 tsp
baking soda
1/2 tsp
ground cinnamon
1 tsp
ground nutmeg
1/4 tsp
shredded carrots
2 cup
fat-free cream cheese
8 oz
vanilla extract
1 tsp
maple syrup
2 tbsp
low-calorie granulated sugar substitute (such as Truvia)
2 tbsp
lemon juice
1 tsp
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