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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 142.6
  • Total Fat: 4.7 g
  • Cholesterol: 2.1 mg
  • Sodium: 223.9 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.7 g

View full nutritional breakdown of Carrot Cake Whoopie Pies calories by ingredient
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Carrot Cake Whoopie Pies

Submitted by: ECHO1806


Number of Servings: 22

Ingredients

    1 (18.25 ounce) package (2 layer size) spice cake mix

    2 (3.4 ounce) packages fat free JELL-O Vanilla Flavor Instant Pudding

    Divided 3 large carrots, shredded

    1/2 cup chopped PLANTERS Pecans

    1 (8 ounce) package FAT FREE PHILADELPHIA Cream Cheese, softened

    1 1/4 cups 2% milk

Directions

Heat oven to 350 degrees F.
Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.


Serving Size: Makes 22 pies

Number of Servings: 22

Recipe submitted by SparkPeople user ECHO1806.





TAGS:  Desserts |

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