Carrot Ginger Oat Cakes with Cream Cheese Filling
Soft, gingery carrot oat cakes are filled with a classic cream cheese frosting for the best version of Whoopie Pies ever. Recipe adapted from Chef Jessica Armstrong’s entry in the James Beard Foundation’s “More Taste, Less Waste” competition.
Servings: 12 large filled cakes
Ingredients
Carrot Ginger Oat Cakes
- 1/2 cup olive oil (125 ml)
- 1/2 cup honey (125 ml)
- 2 cups yogurt Greek (500 ml)
- 2 eggs
- 1 Tbsp ginger fresh, peeled and grated (15 ml)
- 1 1/2 cups carrot grated (375 ml)
- 1 1/2 cups rolled oats (375 ml)
- 2 cups flour (500 ml)
- 1 tsp baking powder (5 ml)
- 1 tsp baking soda (5 ml)
- 1/2 tsp cinnamon (2.5 ml)
- 1/4 tsp salt (1 ml)
Cream Cheese Filling
- 8 oz cream cheese softened (250g)
- 1/2 cup butter softened (125 ml)
- 1 cup powdered sugar sifted (250 ml)
- 1 tsp vanilla extract (5 ml)
Instructions
Carrot Oat Ginger Cakes
- In a large bowl, stir together oil, honey, yogurt, eggs and ginger. Stir in carrots.
- In a smaller bowl, whisk together oats, flour, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients to the wet, folding together until combined.
- Allow the batter to rest for 30 minutes.
- Using a 1/4 cup scoop, drop cakes onto a parchment-lined cookie sheet. Do not flatten the batter.
- Bake at 375°F (190°C) for 15 minutes, or until a toothpick inserted in the center comes out clean.
Cream Cheese Filling
- Whip cream cheese and butter until smooth.
- Add powdered sugar, one half-cup at a time, beating well after each addition. Beat in vanilla.
To Assemble
- Cool cakes completely before assembling.
- Spread a generous dollop of filling on the bottom (flat side) of one cake. Carefully place a second cake on top (flat side toward filling), pressing halves together gently.
- Serve at room temperature, or chill to firm up filling.