Carrot Cake Whoopie Pies

Ingredients

• 2 cups flour all-purpose
• 1.5 teaspoons baking soda 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 0.5 teaspoon salt 
• 0.5 teaspoon nutmeg freshly ground
• 0.5 cup butter softened
• 0.5 cup granulated sugar 
• 0.5 cup brown sugar light packed
• 2  eggs 
• 2 teaspoons vanilla 
• 1.5 cups carrots grated
• 0.5 cup coconut sweetened flaked
• 0.5 cup pecans chopped
• 1 cup butter softened
• 8 oz cream cheese softened
• 0.3 cup maple syrup 
• 1 teaspoon vanilla 
• 2 cups powdered sugar 
• 0.5 cup pecans shredded finely chopped

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer
• ice cream scoop

Directions

1. Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
2. In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla.
3. Add carrots, coconut and pecans; beat on low speed until combined.
4. Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
5. Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes.
6. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
7. To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.
8. To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.