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.
Prep Time
30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
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.