Carrot Cake Whoopie Pies

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

Number of Servings: 22


    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


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 |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.