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whole grain carrot cake whoopie pies

Recipe At-A-Glance

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Usually, the desserts for these Sweet Saturday posts are made the weekend before the post actually goes up. So that means, while you guys are seeing these awesome, moist, flavorful whoopie pies for the first time today. Babyface and I have actually been eating on these all this past week. Well, not all week, technically. I think these suckers were gone by Wednesday. They were so good we couldn’t make ’em stretch out.

For a hot second, I contemplated making another batch of these mid-week, but there is a reason why I make desserts on the weekend only. And that reason is because weekday evenings are reserved for important tasks like watching New Girl and reading Damn You Auto Correct with Babyface. Priorities, kids. Priorities.

My Dad happened to stop by in the middle of my epic, weekly Sunday afternoon cooking extravaganza last weekend and snatched away one of the cookies (quality control, you know) before it was filled. He said it was awesome on its own. So feel free to skip the part with the frosting and just make these sweet, carrot-cake cookies.

Although, honestly, why would anyone ever one want skip cream cheese frosting? Actually, why would anyone skip any kind of frosting? I never understood the “I don’t like frosting” people. Isn’t frosting the whole purpose of eating cake? If you don’t like frosting, I’m not sure we can be friends.

Okay, so we can totally be friends, but I’ll silently judge you for all of time.

The thing I love about these sandwich cookies is that they taste incredibly decadent, but definitely have a bit of added nutritional power. They are made mostly with whole grains (whole wheat flour and whole oats) and instead of packing the cookies full of butter or oil, I used pumpkin puree for color and moistness.

whole grain carrot cake whoopie pies

whole grain carrot cake whoopie pies

Yield: 12 whoopie pies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

There is something nice about the simplicity of the two cookies filled with the winter white frosting, but for a bit of texture and fun decor, feel free to roll the whoopies in crushed walnuts or flaked coconut.


For the cookies:

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1/4 cup pure pumpkin puree
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cup shredded carrots

For the filling:

  • 8 ounces of cream cheese, softened
  • 1 cup confectioner's sugar
  • Pinch of salt
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°.
  2. For the cookies: in a large bowl, whisk together the flours, oats, baking powder, cinnamon, nutmeg and salt. Set aside.
  3. In the bowl of a mixer fitted with the whisk attachment, combine the pumpkin puree, butter, brown sugar, sugar, eggs, vanilla and carrots until well combined.
  4. Add in dry ingredients a small amount at a time, mixing well after each addition.
  5. Spoon rounded tablespoons onto an ungreased baking sheet. Bake for 12-15 minutes or until cookies are set up and slightly browned. Set aside to cool completely
  6. For the filling: cream together the cream cheese and sugar until pale and fluffy. Add in salt and vanilla extract.
  7. To assemble whoopies: when cookies are completely cool, spread about 2 tablespoons of the filling on the flat, underside of one cookie. Smoosh the flat underside of another cookie on top.

Do you like frosting?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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12 Responses
  1. Shauna

    I LOVE FROSTING! I’m making cupcakes for the guests for Ty’s birthday party, and I swear I am really excited for pumpkin cream cheese frosting. 🙂

  2. Katie

    Sooo I never heard of Damn You Autocorrect before… And now I just spent the last 20 minutes doing nothing but scrolling through! So, thanks for that…! 😉

  3. What a great idea!! I love whoopie pies, but these look even tastier than traditional ones. It’s also been too long since I’ve eaten carrot cake. Too long.
    I’m totally with you on the frosting: A necessary topping on pretty much any dessert 😉

  4. YUM! These look awesome.

    (And I’m totally okay with frosting, especially if it’s buttercream or cream cheese or anything chocolate. But, if it’s the gross kind that comes in unnatural colours on grocery store birthday cakes, no thanks. I won’t even mind if you judge me for not liking that.)

  5. Amy

    I made these for my knitting group on Sunday, and they were a huge hit! I’ve had nothing but wild success with all your recipes, so now my friends all think I’m an amazing cook… when really it is just your blog. So thanks, Cassie!

  6. Joanne

    I just made them and the first batch spread quite a bit. 2nd batch was a little better. But I love the way they tasted. Any suggestions on how to get them not to spread?

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