Sugar Free Carrot & Coconut Whoopie Pies

Sugar Free Carrot & Coconut Whoopie Pies

Second last day of the month and for now this will be the last sugar free recipe, as I’m actually quite excited to get my hands into sugar work again 😀 .

These carrot & coconut whoopies are sweetened with maple syrup and honey, they are soft cakey cookies filled with sweet cream cheese.

Sugar Free Carrot & Coconut Whoopie Pies

The amount of spices used in the recipe brings a little taste. If you want more of a spiced carrot cake taste – you can go ahead and double the amount of cinnamon, nutmeg and ginger.

Sugar Free Carrot & Coconut Whoopie Pies

Sugar Free Carrot & Coconut Whoopie Pies
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Servings Prep Time
15-30pies 20minutes
Cook Time
12minutes
Servings Prep Time
15-30pies 20minutes
Cook Time
12minutes
Sugar Free Carrot & Coconut Whoopie Pies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
15-30pies 20minutes
Cook Time
12minutes
Servings Prep Time
15-30pies 20minutes
Cook Time
12minutes
Ingredients
  • 50 grams unsalted butter softened
  • 3 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 1 egg
  • 170 grams plain flour
  • 3 carrots peeled and finely grated
  • 2 tablespoons shredded coconut
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 120 mililiters milk
  • 1 teaspoon vanilla extract
  • Cream cheese filling
  • 125 grams Philadelphia cream cheese softened
  • 1 1/4 tablespoon honey
  • 2/3 teaspoon vanilla extract
  • For decorating
  • 4 tablespoons shredded coconut
  • 2 teaspoons honey
  • 1 tablespoon water
Servings: pies
Units:
Instructions
Whoopies
  1. Preheat oven to 175°c and prepare two baking sheets with baking paper/parchment paper.
  2. Place butter, coconut oil and maple syrup in a mixing bowl with whisk attachment and beat on medium speed until smooth.
  3. Add egg and continue beating.
  4. In a separate bowl mix baking powder and spices with flour.
  5. In a glass or jug combine milk and vanilla.
  6. Add half of the flour mixture and milk into egg mixture and beat for a minute, then add the remaining flour and milk mixture.
  7. Beat until just incorporated and mix carrot and coconut gently folding with a spatula.
  8. Place in a piping bag with big round piping tip and pipe onto baking sheet in rounds with diameter 2cm for small and 3.5cm for big whoopies.
  9. Bake in preheated oven for 12 minutes and allow to cool before filling.
Filling and decorating
  1. Place cream cheese, honey and vanilla in a mixing bowl and beat for few minutes, until incorporated and smooth. Place in a piping bag.
  2. Pipe willing onto flat side of a cooled whoopie and top with another to make a sandwich.
  3. In a small bowl mix honey in water and gently using your finger brush the mixture on the sides of the whoopie pie then dip and roll in shredded coconut.
  4. Gently tap the excess coconut and place on serving plate or wrap and serve later.

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