Carrot Ginger Oat Cakes with Cream Cheese Filling
Soft, gingery carrot oat cakes are filled with a classic cream cheese frosting for the best version of Whoopie Pies ever. Recipe adapted from Chef Jessica Armstrong’s entry in the James Beard Foundation’s “More Taste, Less Waste”
Print
Pin
Email
Share
Servings: 12 cakes
Ingredients
Carrot Ginger Oat Cakes
- 1/2 cup canola oil
- 1/2 cup honey
- 2 cups yogurt Greek
- 2 eggs
- 1 Tbsp fresh ginger, peeled and grated
- 1 1/2 cups grated carrot
- 1 1/2 cups rolled oats
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
Carrot Oat Ginger Cakes
- In a large bowl, stir together oil, honey, yogurt, eggs and ginger. Stir in carrots.
- In a smaller bowl, whisk together oats, flour, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients to the wet, folding together until combined.
- Allow the batter to rest for 30 minutes.
- Using a 1/4 cup (60 mL) scoop, drop cakes onto a parchment-lined cookie sheet. Do not flatten the batter.
- Bake at 375°F (190°C) for 15 minutes, or until a toothpick inserted in the center comes out clean.
Cream Cheese Filling
- Whip cream cheese and butter until smooth.
- Add powdered sugar, one half-cup at a time, beating well after each addition. Beat in vanilla.
To Assemble
- Cool cakes completely before assembling.
- Spread a generous dollop of filling on the bottom (flat side) of one cake. Carefully place a second cake on top (flat side toward filling), pressing halves together gently.
- Serve at room temperature, or chill to firm up filling.
Nutrition Facts
Carrot Ginger Oat Cakes with Cream Cheese Filling
Serving Size
1 cake
Amount per Serving
Calories
473
% Daily Value*
Fat
26
g
40
%
Saturated Fat
10
g
63
%
Cholesterol
70
mg
23
%
Sodium
338
mg
15
%
Potassium
215
mg
6
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.