Dulce de Leche Carrot Whoopie Pies

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PREP TIME: 25 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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Perfectly moist and spiced these whoopie pies are perfection!

Ingredients

• 1/2 Cup Unsalted European Style Brown Butter (I used Danish Creamery)
• 1/2 Cup + 2 Tbsp Packed Brown Sugar
• 2 Tbsp Sugar
• 1/2 Cup Packed Strained Carrots Finely Grated
• 1 Large Egg (Room Temp)
• 1/2 Tsp Vanilla
• 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1 1/2 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/4 Tsp Ginger
• 1/4 Tsp Salt
• 1/3 Cup Pecan Chips or Crushed Pecans
• Store Bought Caramel

Caramel Buttercream

1 Cup Unsalted Butter (Room Temp)

2 Cups Powdered Sugar

1/2 Tsp Vanilla Extract

3 Tbsp Caramel Sauce

Caramel Buttercream

1 Cup Unsalted Butter(Room Temp)

2 Cups Powdered Sugar

1/2 Tsp Vanilla Extract

3 Tbsp Caramel Sauce

Instructions

This makes 4 Whoopie Pies

1. Begin by making your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
2. Once your brown butter has cooled strain the grated carrots using paper towels. Remove as much of the liquid out of them and use 1/2 packed cup of the strained carrots for this recipe. Next, in a large bowl combine your brown butter, carrots, sugars and whisk until combined.
3. Strain in paper towels the carrots removing as much of the juice as you can you should have 1/2 cup packed after the strainning.
4. Add carrots, eggs and vanilla and whisk until combined.
5. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
6. Add chopped pecans and gently fold until combined. Do not over mix.
7. Refrigerate dough for 2-3 hours or over night to set.
8. Drop the dough balls by 1/4 cup or use a regular size ice cream scoop and only bake 6 at a time.
9. Bake at 350 degrees for 10 minutes or until golden brown on the bottom.
10. Allow the whoopies to cool completely.
11. In a hand mixer on medium speed beat butter 2-3 minutes until creamy.
12. Add powdered sugar and vanilla and beat on low speed until combined.
13. Once combined bump speed to med/high and beat for 2-3 minutes until creamy and smooth.
14. Pipe on the whoopie pies and drizzle a little caramel.
15. Add the other whoopie top.
16. Enjoy!

TIPS

1. Cookies will look a little undone once taken out the oven they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. Make sure your brown butter is cooled before you begin to make the cookie dough.
3. It is important to cool the cookie dough balls before baking or they will spread too much and be very thin.
4. Store cookies in the fridge for up to 5 days and take out desired amount about 1-2 hours before enjoying or microwave in 10 second increments until they are perfect for you!
5. Share your pics with me on social media! #sweetmelibakery