Go Back Email Link
Close up of carrot cake whoopie pies.

Gluten Free Vegan Carrot Cake Whoopie Pies

A delicious gluten free & vegan handheld version of the classic carrot cake. Two carrot cake oatmeal cookies sandwiched with fluffy vegan cream cheese frosting.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 18
Calories: 302kcal

Ingredients

For the cookies

  • 1 ⅖ Cup Gluten Free 1-to-1 Flour Blend (207 grams) I use Bob's Red Mill
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ¾ teaspoon Ginger
  • ¼ teaspoon Nutmeg
  • teaspoon Allspice
  • ¾ Cup Vegan Butter can substitute dairy butter
  • ¾ Cup Sugar
  • ½ Cup Light Brown Sugar
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Vanilla
  • 1 ½ Cup Gluten Free Oats
  • ¾ Cup Carrots pureed
  • ½ Cup Walnuts roughly chopped

For the frosting

  • ½ Cup Vegan Butter can substitute dairy butter
  • 4 ounces Vegan Cream Cheese can substitute dairy cream cheese
  • 2 Cups Powdered Sugar sifted
  • 1 teaspoon Vanilla

Instructions

For the cookies

  • Combine the flour, baking powder, baking soda, salt and spices in a small bowl. Whisk together until well mixed. Set aside.
    1 ⅖ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, 1 teaspoon Cinnamon, ¾ teaspoon Ginger, ¼ teaspoon Nutmeg, ⅛ teaspoon Allspice
  • Combine butter, sugar and brown sugar in the bowl of an electric mixer. Beat on medium speed for 3 minutes until fluffy in texture. Scrape down the bowl.
    ¾ Cup Vegan Butter, ¾ Cup Sugar, ½ Cup Light Brown Sugar
  • Add the vanilla and maple syrup. Beat for another 60 seconds. Scrape down the bowl.
    1 tablespoon Maple Syrup, 1 teaspoon Vanilla
  • Add the flour mixture and mix on the lowest setting until just incorporated.
  • Remove the bowl from the mixer. Add the oats, pureed carrots and walnuts. Stir together with a spatula until evenly incorporated.
    1 ½ Cup Gluten Free Oats, ¾ Cup Carrots, ½ Cup Walnuts
  • Cover bowl with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
  • Remove dough from the refrigerator and scoop into balls about the size of a golf ball. Place on prepared baking sheets leaving 2-3 inches between balls. Using your fingers to flatten the balls slighty. The dough will be stick and a little wet.
  • Bake in preheated oven for 9-10 minutes, until edges are just set. Remove from the oven and cool on the baking sheet for 3 minutes. The move cookies onto a cooling rack to cool completely before frosting.

For the frosting

  • Combine vegan cream cheese and butter in the bowl of an electric mixer. Beat on medium speed until it reaches a smooth consistency, 2-3 minutes.
    ½ Cup Vegan Butter, 4 ounces Vegan Cream Cheese
  • Add powdered sugar and vanilla to the butter mixture. Mix on the lowest speed until the dry ingredients are incorporated. It will resemble a thick paste.
    2 Cups Powdered Sugar, 1 teaspoon Vanilla
  • Turn the mixer to medium high speed and beat for 5 minutes until fluffy in texture.

To assemble

  • Pair the cookies up by like size.
  • Spread 1-2 tablespoons of frosting on a cookie and sandwich with it's paired cookie. Repeat with remaining cookies.
  • Store assembles whoopie pies in an airtight container in the refrigerator until ready to serve.
Nutrition Facts
Gluten Free Vegan Carrot Cake Whoopie Pies
Amount per Serving
Calories
302
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
5
g
Sodium
 
239
mg
10
%
Potassium
 
73
mg
2
%
Carbohydrates
 
41
g
14
%
Fiber
 
2
g
8
%
Sugar
 
29
g
32
%
Protein
 
3
g
6
%
Vitamin A
 
1491
IU
30
%
Vitamin C
 
1
mg
1
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!