The world after the holidays is a cold and forgiving place.
Gone are the cookie trays and buttery bundt cakes covered in frosting. Hot cheesey dips and hot chocolate filled with marshmallows? Not a thing. Post-holiday people are busy putting away the tree and stuffed snowmen, scanning the sale ads for a new elliptical, and planning their new year diets.
It’s a sad world for someone like me. I’m not cut out for such a life. There I sit, pitiful and abandoned, openly weeping while two thirds of my Facebook friends are signing up for marathons and going Paleo.
Why does this have to happen? Remember when we were all happy and NOT eating sticks and leaves like cave people? Remember when we covered processed snacks in almond bark and ate it by the barrel in front of the television like civilized humans? Remember when sweat pants were not ACTUALLY meant for sweating?
Of course you remember. It was literally three days ago. And now…I don’t even know. I’m a stranger in a strange land and I do not like it one bit.
Listen, friends. There’s no need to get so hardcore right off the bat. Let’s slowly wean ourselves off the sweets, maybe cut our Netflix binges back a few hours at a time, and gingerly dip our toes into the world of lean people who eat salads and move around quickly on purpose. No need to get in such a rush. We don’t want to get a cramp now, do we?
I propose these Carrot Cake Whoopie Pies. They come together in almost no time, so there’s no danger of breaking a sweat. And there’s “carrot” in the name, so it feels reasonably healthy.
Look at us go, we are already making progress!
For the Whoopie Pies:
- 1 box carrot cake mix
- 1/3 cup water
- 1/2 cup vegetable oil
- 3 large eggs
For the Cinnamon Cream Cheese Frosting:
- 1 stick salted butter, slightly softened
- 4 ounces cream cheese, slightly softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 4 cups powdered sugar
- 1/4 cup heavy cream
To Make the Whoopie Pies:
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, beat cake mix, eggs, and water on medium speed until fully combined.
- Drop batter using a small cookie scoop on prepared baking sheet and bake for about 6-8 minutes or until tops spring back when lightly touched.
- Remove to a wire baking sheet to cool.
To Make the Frosting:
- In the bowl of your mixer, beat butter, cream cheese, and vanilla on medium speed until smooth.
- With the mixer on low, slowly add powdered sugar and cinnamon. Beat until smooth.
- Add heavy cream and increase speed to medium high. Beat until light and fluffy, about a minute.
- Frost the flat side of half of the cookies, then top with another cookie.
Cuisinart Stand Mixer
KitchenAid Stand Mixer
Le Creuset Jelly Roll Pan
360 Bakeware Jelly Roll Pan