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!
Dessert Inspired by Wheatsville Co-Op
I may sound super weird, but I get kind of nervous going to new 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)
- 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
- Coconut shavings
- Preheat oven to 375 F. Line two baking sheets with parchment.
- Whisk the flour, baking soda, baking powder, spices and salt together in a medium sized bowl. Set aside.
- With a hand mixer or stand mixer, mix the butter, brown sugar and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Once the eggs are mixed in add the vanilla.
- Slowly add the dry ingredients and beat just until combined. Fold in the grated carrots.
- 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.
- Bake for 8-10 minutes, remove and cool.
- 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.
- 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.