Carrot Cake Oatmeal Cream Pies

These little guys are as delicious as they are cute. I've combined a classic oatmeal cream pie and the always amazing carrot cake to come up with a creative carrot concoction for my Pregnancy Foodie Project.

Carrot Cake Oatmeal Cream Pies

I was going to do something healthy like a roasted carrot dish, but hello! Carrot cake is my favie so any excuse to do some version of that and I'm all over it. These are like a cross between an oatmeal cream pie and a carrot cake whoopie pie; a cookie and a cake, if you will. Instead of using marshmallow fluff like in traditional oatmeal cream pies, I used my cream cheese frosting recipe, because it pairs so nicely with carrot cake.

Carrot Cake Oatmeal Cream Pies
      adapted from Whoopie Pies, oatmeal whoopie
4 T unsalted butter, at room temperature
1/2 C brown sugar
1/4 C sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 C old fashioned oats (not quick cooking)
3/4 C all-purpose flour
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
2 grated carrots

Preheat oven to 350 degrees. Line baking sheet {or two} with parchment paper.
Use mixer with paddle attachment to beat together butter and both sugars on medium, until fluffy and smooth, about 3 minutes. Make sure to scrape down the sides of the mixer several times to incorporate everything. Beat in one egg at a time, then add vanilla and beat until light and creamy, about 3 minutes.

In a food processor or blender, blend 3/4 C of the oats until it is very fine. Transfer ground oats to a medium bowl. Add the remaining oats, flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt and stir.

Add dry ingredients to wet mixture and beat on low, just until combined. With a spatula, fold in the grated carrots. Use a spoon to drop 1 T of batter onto the prepared baking sheet. Repeat, and space the cookies at least 2 inches apart so they have room to spread. Bake for 10-11 minutes. Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a cooling rack.

Cream Cheese Frosting

8 oz cream cheese
1 stick butter, softened
2 tsp vanilla
2 C powdered sugar

Cream the butter and cream cheese together in mixer with flat paddle attachment, until smooth. Add in vanilla and mix. Add in powdered sugar, about a cup and a time {begin with mixer on low}. Mix until frosting is smooth and creamy. Add a scoop of frosting to one side of a completely cooled carrot cake oatmeal cream pie, and place a second pie on top, "smooshing" the frosting down. Repeat for all pies.

If you want a traditional oatmeal cream pie recipe, sans carrot cake, try this one by my friend, Steph, at Macaroni and Cheesecake! And make a few extra, and then mail me one. Ok, thanks! If you would like to try the most delicious carrot cake you've had in your whole life, try my pineapple carrot cake recipe!