It’s the monthly blog event with Sweet and Simple Bakes. Check out the spot HERE.
This month’s recipe is Carrot Cake with Cream Cheese. Well I did make carrot cake, but I turned it into something a little more fun… WHOOPIE PIES! That’s right, carrot cake whoopie pies. I think you’ll enjoy this one.
The following is the original recipe from Sweet and Simple Bakes but I’ve noted my adjustments. Make sure to check the Sweet and Simple site to see what everyone else did with the recipe.
Serves 12, Ingredients:
- 6 1/2 oz self-rising flour (I used 8 oz All Purpose flour)
- 1/2 tsp baking soda
- pinch salt (I used about 1/2 tsp)
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg (I used ground nutmeg)
- 1/2 tsp Pumpkin pie spice
- 2 eggs
- I added 1 tsp vanilla extract
- 5 oz vegetable or sunflower oil
- 7 oz light or dark brown sugar
- 11 oz grated carrots (I used 10 oz and I boiled them for 5 minutes to soften)
- 4 oz sultanas (raisins)…(I used about 3/4 cup)
- I added 8 oz crushed pineapple, slightly drained
- I added 3 oz coconut
- Optional: 3 oz chopped walnuts (omitted in cake mixtured but used to decorate).
Cream Cheese Icing: * I doubled this recipe
- 3 oz cream cheese
- 3 oz softened butter
- 4 1/2 oz confectioners sugar
- 1/2 tsp vanilla extract (I used 1 tsp)
Directions: Please see the original recipe at Sweet and Simple if you want to make a whole carrot cake. The following is the directions for Carrot Cake Whoopie Pies.
Preheat oven to 300 F. Mix all dry ingredients and set aside. Beat the eggs in a large bowl. Add the oil and brown sugar. In a food processor, add the cooked grated carrots, raisins, coconut and puree. NOTE: This is how I sneak raisins into a recipe when there is someone who doesn’t like raisins…the raisins in puree form are undetectable by texture and yet still add their wonderful sweetness.
Add the pureed mixture into the oil and sugar and mix well. Stir in the dry ingredients and mix only until combined. No over mixing allowed!