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Carrot cake whoopie pies made with marshmallow filling on a white platter.

Easy Carrot Cake Whoopie Pies (with cake mix)

Course: Dessert
Cuisine: American
Keyword: carrot cake whoopie pies with cake mix
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 whoopie pies
Calories: 181kcal
Author: Kara @ Quick and Easy Baking
These easy carrot cake whoopie pies are made with a cake mix for a quick and easy handheld dessert. They're soft carrot cake cookie sandwiches with a rich and creamy filling.
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US Customary - Metric

Ingredients

For the whoopie pie cookies:

  • 1 (15.25 ounce) box carrot cake mix (I used Betty Crocker)
  • 1 (3 ounce) box cheesecake instant pudding mix, reserve 2 tablespoons for the filling (use vanilla pudding mix if you can't find cheesecake)
  • 2/3 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs

For the filling: (*see notes section for an even easier filling option)

  • 1/4 cup milk
  • 2 tablespoons cream cheese instant pudding mix, reserved from making the whoopie pie batter
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (7 ounce) container marshmallow cream (fluff)
  • 3 cups confectioner's sugar

Instructions

For the whoopie pie cookies:

  • Preheat the oven to 350 degrees F.
  • Line two cookie sheets with parchment paper, spray them with a bit of non-stick cooking spray and set aside.
  • In a large bowl, beat all the whoopie pie ingredients with an electric mixer on medium speed until well combined.
  • Pour the batter into a freezer bag or into a piping bag. If using a freezer bag, seal it or zip it closed. Cut the bottom tip of the bag off and pipe the batter into small circles onto the cookie sheets.
    Pipe about 15 circles onto each cookie sheet (each circle should be about an inch and a half). Make sure the circles are about 1 inch apart as they will spread a little when baking. Be very careful not to pipe large circles. They need to be small as large whoopie pies can tend to be too delicate.
  • (If your oven only fits one cookie sheet or you only have one cookie sheet, just bake in batches, refrigerating the dough between batches.)
  • Bake the whoopie pies for 12-15 minutes until they're set. Make sure not to bake too long or they will be dry.
  • Once baked, remove the cookie sheets from the oven and cool for a couple minutes on a cooling rack. After a couple minutes, remove the cookies from the cookie sheets and set onto a cooling rack to cool completely.
  • Once the cookies are cooled completely, place the cookies in the fridge for about 15-20 minutes to firm them up. They need to stay chilled otherwise they can get a little sticky and they'll be delicate.
  • After they've chilled, add the filling with either a spoon or piping bag onto half the cookies, then use the other cookies to top the filled cookies. The flat sides of the cookies should face the filling.

For the filling: (*see notes section for an even easier filling option)

  • Add the 2 tablespoons of pudding mix to the milk and mix until the pudding has dissolved.
  • In a mixing bowl, add the room-temperature butter and mix with an electric mixer on medium-high speed until smooth.
  • Add the pudding and milk mixture and mix on medium-high until smooth.
  • Add the salt, vanilla and marshmallow cream and mix on medium-high until well mixed.
  • Add the confectioner's sugar and mix on medium until well combined, then on medium-high to high for about 3 minutes until it's fluffy.

Notes

*For an easier filling option: Use 2 pre-made containers of store-bought whipped cream cheese frosting
How to Store: Store these in an airtight container in the refrigerator for up to 5-6 days.
How to serve: These whoopie pies can be served and eaten either at room temperature or chilled. They do tend to get a little sticky when left at room temperature for long though.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions and more.
Nutritional values are an estimate. 
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 181kcal | Carbohydrates: 16g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 53mg | Potassium: 14mg | Sugar: 16g | Vitamin A: 270IU | Calcium: 9mg | Iron: 0.1mg