Gluten Free Carrot Cake Whoopie Pies
Ingredients
For the cakes
1 1/4 cups (175 g) all purpose gluten-free flour (I like Better Batter or mock Better Batter here)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup (109 g) packed light brown sugar
1 1/3 cups (120 g) freshly grated carrots (about 2 medium carrots)
2 tablespoons (28 g) unsalted butter, melted and cooled
2 tablespoons (24 g) vegetable shortening, melted and cooled
1 teaspoon pure vanilla extract
1 egg (50 g, weighed out of shell) at room temperature, beaten
1/2 cup + 2 tablespoons (5 fluid ounces) milk (any kind), at room temperature
For the filling
6 ounces cream cheese, at room temperature
4 tablespoons (56 g) unsalted butter, at room temperature
1 1/2 cups (173 g) confectioners’ sugar
1/8 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
Instructions
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar and whisk until well-combined, making sure to work out any lumps in the brown sugar. Add the grated carrots and mix to combine. Add the butter, shortening, vanilla, egg and milk, and mix until just combined. The batter should be smooth and thick, but soft.
Transfer the batter to a large pastry bag fitted with a large plain tip. Pipe rounds about 2-inches in diameter about 1 1/2 inches apart on the prepared baking sheets. With wet fingers smooth and flatten the rounds until they are about 2-1/2 inches in diameter and about 1/2-inch thick. Repeat with the remaining batter.
Place the baking sheet in the center of the preheated oven and bake until the cakes are very lightly golden brown all over, and the center springs back when pressed lightly with your finger (about 12 minutes). Remove from the oven and allow to cool completely on the baking sheet.
While the cakes are cooling, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, place the butter and cream cheese, and mix on medium-high speed until light and fluffy. Add the confectioners’ sugar, salt, and nutmeg, and mix until all of the sugar is absorbed and the filling has thickened.
Once the pies are completely cool, place them in pairs of similar shape and size. Place the filling in a clean pastry bag fitted with a clean large, plain tip, and pipe filling onto the underside of one pie of each pair, stopping just short of the edge of the pie. Cover the filling with the other pie in each pair, and press down gently to force the filling to the edge of the pie. Chill until the filling is firm. Serve slightly chilled.
Wrap each leftover pie individually, and store in an airtight container in the refrigerator for 3 or 4 days. Freeze for longer storage.
Originally published in 2012 (!). Recipe mostly unchanged (nutmeg added to filling), photos, video and most text new.
