Carrot Cake Whoopie Pies with a Zesty Twist a healthy snack

 A Delightful Fusion: Carrot Cake Whoopie Pies with a Zesty Twist

The Carrot Cake Whoopie Pie is a delightful fusion of two beloved classics: the American whoopie pie and the traditional English carrot cake. This healthy snack is a unique treat combines the warmth of spices like cinnamon and cardamom with the freshness of grated carrots, creating a moist and flavorful dessert.

This easy-to-make recipe combines the best of both worlds, resulting in a healthy delicious dessert that can be whipped up quickly. You can keep them in the fridge or freezer, ready for those moments when you crave something comforting. Bake them all at once in the oven or enjoy them freshly made by cooking to order in an air fryer—quick, convenient, and oh-so-satisfying!

Ingredients:

For the Whoopie Pies:

• 85g unsalted butter
• A pinch of salt
• 1 tablespoon ginger in syrup (you can find this in supermarkets)
• 100g chunks of ginger from the syrup (2-3 chunks), finely chopped
• 200g self-raising flour
• 1 medium-sized egg (free-range if possible)
• 1 teaspoon ground cinnamon
• 100g golden caster sugar
• ½ teaspoon ground cardamom
• Zest of half an orange (only the orange part)
• 200g carrots, washed, peeled, and grated
• 50g pistachios or any nuts you like (hazelnuts or walnuts are great alternatives), chopped
• ½ teaspoon bicarbonate of soda (baking soda)

For the Filling:

• 100g white chocolate (6 small cubes)
• Zest of the remaining half orange
• 160g cream cheese

Instructions:

For the Whoopie Pies:

1.  Start by melting 85g of unsalted butter in a small pan over low heat. Add a pinch of salt. The aim is to melt the butter gently without overheating it.

2. Stir in 1 tablespoon of ginger syrup from the jar and finely chop about 100g of the ginger chunks (around 2-3 pieces). This adds a lovely warm, spicy kick. Add these to the melted butter.

3.  In a mixing bowl, add 200g of self-raising flour, a pinch of salt, 1 teaspoon of cinnamon, 100g of golden caster sugar, and ½ teaspoon of ground cardamom. Mix well.

4.  Crack in one medium egg and add the melted butter and ginger mixture.

5.  Grate the zest of half an orange into the bowl, using only the orange part, as the white part can be bitter.

6.  Grate 200g of carrots finely and add to the mixture. You can also swap carrots for beetroot for a different flavor twist.

7. Chop up 50g of pistachios (or nuts of your choice) and add them to the mix.

8. : Lastly, add ½ teaspoon of Baking Soda for a little extra lift.

9.  Mix everything until the dough is firm but moist. Wet your hands slightly, and roll the dough into small balls about the size of a golf ball. Place them on a baking tray lined with greaseproof paper. Aim for about 12-14 pieces.

10.  Bake at 170°C (325°F) for 12 minutes. You can use an air fryer(oven) for quicker results without preheating, but you may need to cook in batches.

11.  Once done, let the whoopie pies cool before adding the filling.

For the Filling:

1.  Break 100g of white chocolate into pieces and place it in a heatproof bowl over simmering water. Stir gently until melted.

2.  Grate the zest of the remaining half of the orange into the melted chocolate for that fresh, citrusy flavor.

3.  Add 160g of cream cheese to the melted chocolate and mix until smooth. Place the mixture in the fridge to firm up slightly.

Assembling:

1.  Once the filling is set and the whoopie pies are cool, spoon a generous amount of the filling between two pies, creating a sandwich.

2. Enjoy your Carrot Cake Whoopie Pies are now ready! You can play around with different fillings, like dark chocolate or lemon zest, to switch up the flavors.