Carrot Cake Whoopie Pies
1 (18-ounce) box carrot cake mix
1 stick (½ cup) butter, softened
1 carrot, grated
½ cup raisins
FOR THE FILLING:
2 packages (8 ounces)PHILADELPHIA Cream Cheese
1 stick (½ cup) unsalted butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract
1 cup walnuts, finely chopped
Preheat oven to 375°F
In a large bowl, beat together cake mix with butter, slowly add the eggs, and mix until incorporated. Stir in the grated carrot and raisins. Refrigerate for at least 30 minutes and up to 2 hours. Remove from the refrigerator and, using a small ice cream scoop, drop batter onto a parchment-lined cookie sheet in mounds about 2 tablespoons each, spacing them about 2 inches apart. Bake 10 to 12 minutes or until golden brown, rotating pans halfway through. Remove from oven and cool 5 minutes on pan before moving to a wire rack to cool completely.
In a mixing bowl, beat together the cream cheese, butter, powdered sugar, and vanilla with a hand mixer until well combined, light, and fluffy.
To assemble whoopie pies, put filling into a zip-top bag and snip off one corner. Place chopped walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe about ¼ cup of frosting onto center of flat side. Top with another cookie, flat-side down, and press gently to distribute frosting to edges. Roll edges of pie in the chopped walnuts and set aside. Repeat with remaining cookies and frosting.