Monday, April 6, 2015

Carrot Cake Mini Whoopie Pies with Honey-Orange Cream Cheese Icing

Carrot Cake Mini Whoopie Pies with Honey-Orange Cream Cheese Icing

Courtesy of:

1 ¼  cups Glutino Gluten-Free Pantry All-Purpose Flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon baking soda
½ cup butter, softened
2/3 cup brown sugar
2 teaspoons vanilla paste or extract
1 large egg
2 cups freshly grated carrot
4 ounces cream cheese, softened
1 tablespoon honey
1 cup powdered sugar
1 teaspoon freshly grated organic orange rind
Combine flour, cinnamon, ginger, nutmeg, salt and baking soda in a medium bowl.
Combine butter and brown sugar in a large bowl; cream together with an electric mixer until smooth. Add vanilla and egg; mix with an electric mixer until smooth.
Add flour mixture to butter mixture and stir until combined. Gently press grated carrot between paper towels to slightly dry. Add carrot to dough mixture; mix until combined. Cover and chill for 10 minutes.
While dough chills, preheat oven to 350°.
Scoop leveled 1-tablespoon measurements of dough onto parchment-lined baking sheets. Flatten slightly with fingers (lightly oiled fingers will keep dough from being sticky).
Bake, in batches, at 350° for 12 minutes or until edges are golden brown. Allow cakes to cool completely.
Meanwhile, combine cream cheese, honey, powdered sugar and orange rind in a medium bowl.
Spread about 1 teaspoon of cream cheese mixture evenly over the bottom of a cooled cake. Top with another cake to make a sandwich. Repeat with remaining frosting and cakes. Yield: 18 Whoopie pies.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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