Carrot and orange whoopie pies with lemon mascarpone filling makes 6-8

Carrot and orange whoopie pies
For the pies
250 g (1 2/3 cups) plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon nutmeg poweder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
125 g butter
100 g caster sugar
100 g (1/2 cup lightly packed) brown sugar
2 free range eggs
1 teaspoon vanilla extract
2 carrots, grated
Zest of 2 oranges
For the filling
250 g cream cheese, softened
150 g mascarpone
120 g (1 cup) icing sugar, sifted
zest and juice of half a lemon

Method
Preheat the oven to 180ºC. Line two baking trays with baking paper. Into a large bowl, sift the flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt. In another bowl, cream the butter and sugars with an electric mixer until light and fluffy. Add the egg and vanilla and mix until combined.

Peel and grate the carrots. Add the carrot and orange zest to the creamed mixture and mix well. Fold in the dry ingredients. Refrigerate the mixture for about 30 minutes. Using a large spoon, place 16 large scoops of the mixture about 2 inches apart onto the trays. Bake one tray at a time in the middle of the oven for 10–14 minutes, or until the cakes retain a slight dent when touched. Let them cool on the trays for a few minutes, as they will be quite soft, then transfer to a wire rack to cool completely.

For the filling, beat the cream cheese in a small bowl until smooth, then beat in the mascarpone until smooth. Add the sifted icing sugar, juice and zest. Mix until combined. Use the filling to sandwich the whoopies together.

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