Hubby saw this video while he was reading an article online, so he emailed me the link and asked me to make it this weekend. I watched the video on the bus on my way home from work and I noticed that I couldn’t find any link to the recipe from my phone. I tried to google the recipe and of course there were other variations of similar recipes, but not the one I’m looking for.
I begrudgingly wrote down the ingredients onto a piece of paper as the video played and displayed the amount of the ingredients and thought to myself, oh, this was so backward! Typically you can just print the recipe or just have the ingredients and the directions on your phone or tablet. Tsk! Not until I’m sitting down in front of my computer to memorialize this recipe into my blog and to credit Sunset.com for this recipe, I found the link to the recipe! It was right underneath the video itself. However, when I viewed the video on my phone, the link for the recipe was just not there. I guess it was a desktop versus mobile version issue.
Anyway, I’m glad the magazine listed the recipe, but the amount of the ingredients were different. Regardless, you already know that this is a recipe worthy to be put on my blog. I got the approval of Hubby, step-daughter, and my mother-in-law, and my coworkers!
The dry ingredients for the cookies were baking soda, salt, all purpose flour, ginger, cinnamon, nutmeg, cloves, and black pepper. The wet ingredients were large egg, vegetable oil, light brown sugar, sour cream, vanilla, baking soda, shredded carrot and shredded unsweetened coconut. As for the frosting: cream cheese, butter, vanilla, powdered sugar and goat cheese. This is where the recipe differs from the video. The recipe only uses cream cheese and in a different amount from the one on the video.
In a small bowl, I mixed the dry ingredients and set it aside. Then, in a medium size bowl, I just whisked together the egg, vegetable oil, light brown sugar, sour cream, vanilla and baking soda, and then I added the shredded carrots and coconut and mixed them well.
Then, using a small cookie scooper, I dropped the batter onto a cookie sheet lined with parchment paper and baked them about 17-18 minutes at 350F. Once they were done, I let them cool completely on a wire rack.
While the cookies were baking, I made the frosting. For this I used my mixer since it was just easier. I dumped the cream cheese, goat cheese, butter, and vanilla into the mixing bowl and creamed them together then I added the sifted powdered sugar.
Then, I matched the size of the cookies and I just used a spoon to scoop the frosting onto the bottom of one cookie, and then I topped it with another cookie to make a sandwich.
Voila! It was very easy to make, and it was very good. This recipe definitely is a keeper. Thank you Sunset Magazine for sharing this recipe!
½ tsp baking soda
1/4 tsp salt
3/4 cups all purpose flour
1 tsp ginger
½ tsp cinnamon
1/8 tsp nutmeg
a pinch of cloves
1/8 tsp black pepper
1 large egg
1/4 tsp vanilla extract
6 tbs vegetable oil (I used avocado oil)
½ cup light brown sugar
1/4 cup sour cream
1 cup shredded carrot
1/4 cup shredded unsweetened coconut
Frosting (recipe can be halved):
8 oz cream cheese
2 tbs unsalted butter
10 oz goat cheese
1 tsp vanilla
2 cups powdered sugar, sifted.
Preheat the oven to 350F and lined cookie sheets with a parchment paper.
In a small bowl, mix the dry ingredients together and set a side.
In a medium bowl, whisk together the wet ingredients except the shredded carrot and shredded coconut until well combined. Then mix in the shredded carrots and shredded coconuts until well blended.
Using a small cookie scooper, drop the batter onto the prepared cookie sheet. Space the batter about 2 inches from each other.
Bake for 17-18 minutes until the edges of the cookies starting to brown.
Cool cookies completely.
In a mixing bowl, cream together cream cheese, butter, goat cheese and vanilla. Once the cheeses are combined, mix in powder sugar in a low speed, beat well until the frosting is smooth. This recipe will have about a cup of leftover frosting, depending on how generous you’re with the filling for each sandwich.
To assembly: using a tablespoon, scoop a heaping of frosting and smear it into the bottom of a cookie. I put a very generous amount on mine. Using another cookie, I covered the frosting and there you go! A Carrot Cake Whoopie Pie! 🙂 Serve and smile 🙂
Store any leftovers in the refrigerator.