vegan carrot whoopie pies

Whoop whoop!

This post is part of an ingredient-based collaboration project amongst many super talented food bloggers and bakers, so I was honored to participate! Special shout out to Square Meal Round Table  and What's Annie Eating for inviting me to contribute. We're all presenting recipes with a common ingredient, ranging from sweet to savory. Be sure to check out the other recipes at the bottom of this post or check out #24carrotgoals on Instagram. And behold, the secret ingredient for this round is...(actually it's not a secret at all, but I love the over-the-top drama of this reveal. You gotta watch the video below)...


This recipe happens to be vegan. I'm not vegan, but use a lot of vegan recipes in my baking to help accommodate my daughter's egg allergy. You'd never know it's lacking egg or that the "cream cheese" in the filling is a vegan substitute. For serious. And this isn't the most glamorous looking dessert, but she is mighty tasty.

I love whoopie pies, but the name is so damn confusing. It's a cake, but we call it a pie. So henceforth in this post, the outside of the whoopie pie will be referred to as "cakey pie things".  You're welcome. 

Carrot whoopie pies + ginger cream cheese filling (vegan style)

Adapted from a Sticky Fingers' recipe
Makes about 12 filled whoopie pies


Cakey pie things

  • 2 cups grated carrots

  • 1/2 cup (100g/3.5oz) granulated sugar

  • 1/2 cup (114g/4oz) packed brown sugar

  • 1 teaspoon vanilla extract

  • 3/4 cup almond milk

  • 2/3 cup vegetable oil

  • 2.5 cups (290g/12oz) all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon allspice

  • 1/2 teaspoon salt

  • 1/2 cup walnuts, chopped

  • 1/2 cup raisins


  • 1/2 cup (112g/4oz) Earth Balance buttery spread

  • 6 oz vegan cream cheese (like Tofutti Better than Cream Cheese)

  • 2 1/4 cups (284g/10oz) powdered sugar

  • 1 teaspoon ground ginger

  • 1.5 teaspoons vanilla extract

  • 1 teaspoon lemon juice


1. Make the cakey pie things
    Preheat the oven to 375°F.  In a large bowl, mix together the carrots, sugars, and vanilla until combined. Whisk the milk and oil together and add to the carrot mixture. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Add the walnuts and raisins to the flour mixture, give a good stir, then add it all to carrot mixture. Stir until well combined. 

2. Scoop and bake 'em
     Line a couple of baking sheets with parchment paper or silicone liners. Use a medium-sized scoop (about 2 Tablespoons worth) and scoop the batter onto your prepared pans. Leave at least an inch between scoops. Bake for about 12-14 minutes. Then cool the cakey pies on wire racks after removing from the oven. 

2. Whip up the filling
     In a large bowl, beat the Earth Balance until smooth. Add the vegan cream cheese and beat until smooth. Add the remaining ingredients and beat until smooth. I used a hand mixer for this purpose, but feel free to use a stand mixer. You can refrigerate for up to a few days, allow to warm to close to room temperature before using.

3. Assemble
    Schmear on a few tablespoons of the filling between two cakey pie things. You can even get a little fancy and pipe the filling so they feel like pretty princesses. Or not and skip to Step 4. 

4. EAT


Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worth Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s
Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s
Paleo Carrot Mug Cake
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan Stuffed Portobello Mushrooms
Food by Mars’ Paleo Carrot Walnut Loaf Cake
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optionals’ Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s
Roasted Carrots with Herby Carrot Top Salsa Verde
It’s a Veg World After All’s
Zesty Sunflower Carrot Spirals


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