This is a very slightly modified version of the recipe available from Sunset magazine.
Ingredients:
3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp ground ginger
pinch ground cloves
1/8 tsp nutmeg
6 tbs vegetable oil
1/2 cup firmly packed light brown sugar
1 large egg
1/4 cup sour cream
1/4 tsp vanilla
1 cup shredded carrot
5 oz cream cheese, softened
3 tbs unsalted butter, softened
1/2 tsp vanilla
2/3 cup powdered sugar
How I made it:
Preheat oven to 350°.
Combine flour, baking soda, salt, and spices. In a separate bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla. Stir wet mixture into dry ingredients until well combined, then add carrots, stirring until just combined.
Using a muffin top tin, spread patter in the “top” depressions. Bake about 16 minutes or until a cake tester comes out clean. Let cool completely.
Beat cream cheese until soft. Add butter and beat until smooth and well blended. Add powdered sugar a little at a time (turn the mixer off before adding the sugar or you’ll have an I Love Lucy moment), beating until smooth after each addition. Add vanilla.
Spread frosting on the flat side of half of the carrot cakes. Top each with a remaining cake, flat side down, to make cake sandwiches (also known as whoopie pies).
How they turned out:
While this recipe only makes three whoopie pies, they are large enough to share. The cake had a nice texture and taste, not too moist and not too dry. The frosting was a little soft, so I let the whoopie pies set in the fridge for a little bit before serving them.
In the Kitchen with Kate 