Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Mittera.
Summary

 

Here's a decadent treat to enjoy on special occasions. It even has fresh carrots baked into it!

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.




This recipe featured in:

Diabetes Forecast Magazine

 
  • Prep time
    15 min
  • Cook time
    15 min
  • Servings
    12 Servings
  • Serving size
    1 whoopie pie
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 whoopie pie
  • Amount per serving Calories 160

  • Total Fat 5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol less than 5mg
  • Sodium 270mg
  • Total Carbohydrate 23g
    • Dietary Fiber 3g
    • Total Sugars 9g
  • Protein 6g
  • Potassium 200mg
  • Phosphorus 250mg

Choices/Exchanges: 1 Starch, 1/2 Carbohydrate, 1 Fat

Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • low-calorie brown sugar blend (such as Truvia or Splenda)
    1/2 cup
  • unsweetened applesauce
    1/2 cup
  • olive oil
    1/4 cup
  • egg substitute
    1/2 cup
  • vanilla extract
    1 tsp
  • whole wheat flour
    1 cup
  • old-fashioned rolled oats (not quick cooking)
    1 cup
  • baking powder
    2 tsp
  • baking soda
    1/2 tsp
  • ground cinnamon
    1 tsp
  • ground nutmeg
    1/4 tsp
  • shredded carrots
    2 cup
  • fat-free cream cheese
    8 oz
  • vanilla extract
    1 tsp
  • maple syrup
    2 tbsp
  • low-calorie granulated sugar substitute (such as Truvia)
    2 tbsp
  • lemon juice
    1 tsp
Directions

Directions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and coat with cooking spray. Set aside.

  2. In a medium bowl, combine the brown sugar blend, applesauce, oil, egg substitute, and vanilla. Mix well and set aside.

  3. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and nutmeg.

  4. Make a well in the center of the dry ingredients. Add the sugar (wet) mixture to he dry ingredients all at once and mix well.

  5. Stir in the carrots. Scoop mounds of batter the size of a heaping tablespoon onto the baking sheets. Space them about 2 inches apart for a total of 24 cookies (2 sheets of 12).

  6. Bake 15 minutes. Set aside to cool.

  7. In a small bowl, beat the filling ingredients until smooth and fluffy. Spread a light layer of frosting between two cookies.

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