Carrot oat cakes filled with cream cheese frosting

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
Category: Vegetarian
Oat Type: Rolled Oats
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 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)


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.