Carrot Cake Whoopie Pies

gluten free and dairy free!

Carrot Cake Whoopie Pies


18 whoopie pies


Gluten Free & Dairy Free


2 hours



A delicious gluten free & vegan handheld version of the classic carrot cake. Two carrot cake oatmeal cookies sandwiched with fluffy vegan cream cheese frosting.


Combine the butter, sugar and brown sugar in the bowl of an electric mixer. Beat on medium high speed for 3 minutes until light and fluffy.

Step 1

Add the vanilla and maple syrup and beat for 60 seconds more.

Step 2

Add the flour, leavening and spices to the butter mixture and mix on low speed until just combined.

Step 3

Add the oats, pureed carrots and walnuts to the dough. Fold together with a spatula until it's evenly incorporated.

Step 4

Cover bowl with plastic wrap and refrigerate for 30 minutes. After dough has chilled, scoop into golf ball sized mounds and place on lined baking sheet.  Flatten the balls slightly so they resemble little hockey pucks. Bake!

Step 5

While the cookies are cooling, prepare your cream cheese frosting.

Step 6

Match your cookies up by size.  Spread 1-2 tablespoons of frosting on one cookie and then sandwich together with it's matching cookie.  Repeat with remaining cookies.

Step 7

These are super easy to transport for when you need a treat away from home!

As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

Recipes Can Be Found at