Spiced Carrot Cake Whoopie Pies with Honey Marshmallow Filling

Spiced Carrot Cake Whoopie Pies with Honey Marshmallow Filling

YIELD: Makes approx. 10 filled whoopie pies


3/4 cup - butter, softened

1/2 cup - brown sugar, packed

1/2 cup - honey

1 large - eggs

2 cups - all-purpose flour

1/2 tsp. - ground allspice

1 tsp. - ground cinnamon

1/2 tsp. - ground nutmeg

1/2 tsp. - baking soda

1 1/2 cups - shredded carrots

1/2 cup - rolled oats

1/2 cup - dried cranberries

1 cup - chopped walnuts

Honey Marshmallow Filling


Preheat oven to 350°F.

In a large mixing bowl, whip the butter and brown sugar together then add in the honey and continue whipping until creamed. Then add the egg a little at a time, mixing well after each addition.

Sift together the flour, spices, baking soda, and baking powder. Add the flour mixture in and beat on low speed until well mixed. Add the carrots, oats, cranberries and walnuts. Mix again on low speed until just combined.

Line sheet pans with parchment paper. Portion out batter with a #20 scoop, leaving at least 3-inches apart (making 20 scoops). Bake for about 12-13 minutes or until the tops feel set and test done. Cool and store at room temperature uncovered until ready to fill. (Best to fill the next day!)

To fill: Divide the whoopies into 2 sections – tops and bottoms.

Make the Honey Marshmallow Filling. (You will need to quickly fill the whoopies so marshmallow does not get too set.) Pipe a swirl of Honey Marshmallow on each bottom. Then top with another whoopie- sandwiching it. Let set for 4 hours before serving. Store at room temperature for up to 3 days.


For a quick and easy assembly “S’mores Style” Whoopie: top each whoopie with 2 large purchased marshmallows cut into 4 pieces. Place on whoopie and drizzle with honey- then torch or broil until toasted and melted. Quickly sandwich with other whoopie!

Created by Chef Kathy Casey for the National Honey Board