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.
Course Desserts and Baked Delights
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 large filled cakes


Carrot Ginger Oat Cakes

  • 1/2 cup olive oil (125 ml)
  • 1/2 cup honey (125 ml)
  • 2 cups Greek yogurt (500 ml)
  • 2 eggs
  • 1 Tbsp fresh ginger, peeled and grated (15 ml)
  • 1 1/2 cups grated carrot (375 ml)
  • 1 1/2 cups rolled oats (375 ml)
  • 2 cups all-purpose 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 (5 ml)


Carrot Oat Ginger Cakes

  1. In a large bowl, stir together oil, honey, yogurt, eggs and ginger. Stir in carrots.
  2. In a smaller bowl, whisk together oats, flour, baking powder, baking soda, cinnamon and salt.
  3. Add the dry ingredients to the wet, folding together until combined.
  4. Allow the batter to rest for 30 minutes.
  5. Using a 1/4 cup scoop, drop cakes onto a parchment-lined cookie sheet. Do not flatten the batter.
  6. Bake at 375°F (190°C) for 15 minutes, or until a toothpick inserted in the center comes out clean.

Cream Cheese Filling

  1. Whip cream cheese and butter until smooth.
  2. Add powdered sugar, one half-cup at a time, beating well after each addition. Beat in vanilla.

To Assemble

  1. Cool cakes completely before assembling.
  2. 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.
  3. Serve at room temperature, or chill to firm up filling.