Easy Easter Dessert Recipe inspired by Wheatsville Co-Op

April 9, 2017

Easter Dessert

I have been living in Austin, TX for almost 3 years now (which I still can't believe!) and have always seen the Wheatsville Food Co-Op stores, but never really understood why they were always so packed. But now I totally get it. In case you’re not familiar with Wheatsville, it is the only retail food cooperative operating in Texas and has been serving the Austin community for 40 years. Wheatsville carries more than 2,000 local products on a regular basis, and while the store is open to all shoppers all the time the co-op is proud to have more than 19,000 invested owners! Since 1976, Wheatsville has worked hard to provide Austin with more local, organic, sustainable food options and create a co-op economy with happy team members, shoppers and owners. Check out my Instagram post about these Carrot Cake Whoopie Pies for a chance to win a $30 gift card to Wheatsville!

I may sound super weird, but I get kind of nervous going to different grocery stores – I think the reason why is because I really like my shopping routine. After learning more about the store I decided to check it out and had such an awesome experience. There was so much good, local food, but it also had every day items that I wasn’t expecting. All in all you can call me a converter now as I will always check Wheatsville first for their awesome produce and *BONUS* they have pretty awesome buffet where I may have grabbed a breakfast taco from.

While shopping I spotted these AH-MAZING looking carrots from Johnson’s Backyard Garden (a farm in Austin, TX) and I immediately thought of carrot cake for Easter, but decided to do bit of a spin on it by making them into Carrot Whoopie Pies with Cream Cheese Frosting AKA the perfect Easter dessert.

Carrot Cake Whoopie Pies with Cream Cheese Frosting

(Recipe is slightly modified from If You Give a Blonde a Kitchen’s Recipe)

Whoopie Pies
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • One 8 oz package of cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1 1/2 cups confectioner’s sugar
  • 1/2 teaspoon vanilla extract

Optional Toppings

  • Pecans
  • Coconut shavings

Easter Dessert


Whoopie Pies
  1. Preheat oven to 375 F. Line two baking sheets with parchment.
  2. Whisk the flour, baking soda, baking powder, spices and salt together in a medium sized bowl. Set aside.
  3. With a hand mixer or stand mixer, mix the butter, brown sugar and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Once the eggs are mixed in add the vanilla.
  5. Slowly add the dry ingredients and beat just until combined. Fold in the grated carrots.
  6. You can make these as big or as small as you’d like. If you want mini-cookies you can use a teaspoon scoop or you can make these the size of cookies and use an ice cream scoop to get the shape you want.
  7. Bake for 8-10 minutes, remove and cool.
  1. Beat the cream cheese and butter in a large bowl until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free. Transfer to a frosting bag fitted with a tip.
  2. Pair up your cookies and add the frosting between them. I stored them in the fridge for about 4 days and they were still good! OPTIONAL: roll the cookies or top them with pecans or coconut shavings.


Recipes & Grocery List from Last Week

March 26, 2017

Healthy Cod

If I can I do my grocery shopping on Saturday morning. I've turned it into a kind of ritual where I relax in bed Saturday morning while I look up recipes or brainstorm new recipes with my husband. Once the list is complete we hop up and head to the store. We try to get there early Saturday morning so the store is empty. With the list in hand we divide and conquer. For some reason I love having the grocery shopping done and my fridge full by 10am on a Saturday morning. I normally make around 3-4 dinners a week so I thought I'd share my grocery list and the recipes I'm making in case you guys just want to copy what I've done. For the work week I try to be relatively healthy, but sometimes I'll stray away. Let me know via Instagram (@clairecraves) or Twitter (@clairecraves) if you have any questions or comments!


Healthy Cod

Pistachio-Crusted Cod
This was SO good and super healthy – I’ll definitely be making it again. Instead of Martha’s couscous I just bought whole wheat couscous and mixed some parsley.

Farro Salad

Bon Appetit’s Herby Barley Salad with Mushrooms
Another healthy and delicious recipe. I didn’t use barley because I already had farro which was a great substitute. In my opinion you could probably use farro or quinoa as a substitute – maybe even wild rice…mmm..

quinoa salad

Moroccan Chickpea Quinoa Salad
If you haven’t noticed I really like grains mixed with vegetables – this one is pretty easy especially if you just buy the carrots pre-chopped (I know it’s more expensive, but sometimes it’s worth it)

pasta salad

Apple, Grape and Pecan Pasta Salad
Here I used whole-wheat penne instead and it was so good. I definitely had enough for leftovers when I followed the recipe.

I also made this snack:

healthy protein balls

Coconut-Lemon Energy Balls

If you like the taste of lemon you will love these – lemon is probably my favorite flavor on this earth so I loved these little snacks

Grocery List:
Rough Cost: $85

(This grocery list is organized based on my grocery store’s layout, feel free to adjust for yours. I also decreased the recipe sizes since I’m only cooking for two. I have added an asterisk next to the items I already had in my pantry)

  • 5 Lemons
  • 2 apples
  • Grapes
  • Bag of shredded carrots
  • Scallions
  • 2 shallots
  • Garlic*
  • Parsley
  • Thyme*
  • Cilantro*
  • 8oz Mushrooms (any kind you like)
  • Parmesan Cheese
  • Honey*
  • Whole wheat penne
  • Barley or Farro*
  • Cod Fillets (I got two 6oz)
  • 1 (150z) can of Chickpeas*
  • Whole wheat quinoa*
  • Pecans (3/4 cup worth)
  • Pistachios (about a cup’s worth)*
  • Cashews (1.5 cups worth)
  • Dried Dates (1/3 cup worth)
  • Golden Raisins (1/3 cup worth)
  • Dijon Mustard*
  • Vegetable Oil*
  • Olive Oil*
  • Coconut Oil*
  • Shredded Coconut*
  • Salt*
  • Ground Black Pepper*
  • Chili Powder*
  • Cumin*
  • Turmeric*
  • Unsalted butter*