Carrot Whoopie Pies with Marshmallow Buttercream

Soft spiced carrot cake rounds filled with fluffy marshmallow buttercream. These perfectly portioned treats are an easy, elevated twist on classic carrot cake using LillyBean mixes.

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Ingredients

Instructions

1. 1

   Preheat oven to 325°F.

2. 2

   In a medium bowl, combine the LillyBean Carrot Cake & Muffin Mix, oil, and milk of choice. Mix on low speed with an electric mixer for 2 minutes, scraping down the sides of the bowl after 1 minute.

3. 3

   Gently fold in a handful of shredded carrots.

4. 4

   Lightly grease a whoopie pie pan. Spoon or pipe the batter into each cavity, filling about 3/4 full.

5. 5

   Bake at 325°F, checking at 12 minutes. The cakes should be set, lightly golden, and spring back when touched. Avoid overbaking to keep them soft and cake-like.

6. 6

   Allow the cakes to cool in the pan for a few minutes, then transfer to a rack to cool completely before assembling.

7. 7

   In a medium bowl, beat butter with an electric mixer on medium speed for 2 minutes. Add the LillyBean Marshmallow Buttercream Mix and milk of choice. Beat on low speed until just incorporated, then increase to medium speed and beat for 2 full minutes until light and fluffy.

8. 8

   Turn half of the cakes upside down. Pipe or spread a generous layer of marshmallow buttercream onto each one, then top with another cake to create a sandwich.

9. 9

   Serve immediately or refrigerate for a slightly firmer texture. Store in an airtight container in the refrigerator for up to several days. Optional: roll the edges in chopped nuts or coconut.