Print Recipe

Carrot Whoopie Pies

Course: Dessert
Cuisine: American
Keyword: carrot, cream cheese, pie
Servings: 12
Calories: 160kcal

Ingredients

Whoopie pie

  • Nonstick cooking spray
  • 1/2 cup low-calorie brown sugar blend (such as Truvia or Splenda)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup olive oil
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups shredded carrots

Maple cream cheese filling

  • 8 ounces fat-free cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons real maple syrup
  • 2 tablespoons low-calorie granulated sugar substitute (such as Truvia)
  • 1 teaspoon lemon juice

Instructions

  • Preheat oven to 350 ° F. Line two bak­ing sheets with parchment paper and coat with cooking spray. Set aside.
  • In a medium bowl, combine the brown sugar blend, applesauce, oil, egg substi­tute, and vanilla. Mix well and set aside.
  • In a large bowl, combine the flour oats, baking powder, baking soda, cinna­mon, and nutmeg.
  • Make a weil in the center of the dry ingredients. Add the sugar (wet) mix­ture to the dry ingredients all at once and mix well.
  • 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).
  • Bake 15 minutes. Set aside to cool.
  • In a small bowl, beat the filling ingre­dients until smooth and fluffy. Spread a light layer of frosting between two cookies.

Notes

Chef tip: You can use map!e extract to cut the carbs a little in the filling.
Excerpt from The Diabetes Cookbook published by American Diabetes Association.