CARROT CAKE WHOOPIE PIES

Makes 9, Prep 20 mins, Cook 30 mins

WHAT YOU NEED

125g unsalted butter, chopped, at room temperature

½ cup dark brown sugar, firmly packed

1 free-range egg

1¼ cup self-raising flour

1½ tsp ground mixed spice

1 cup coarsely grated carrot (125g), firmly packed

¹⁄₃ cup raisins, chopped

¾ cup walnuts, finely chopped

FROSTING 125g cream cheese, chopped

125g unsalted butter, chopped, at room temperature

1 tsp vanilla bean paste

2 cups icing sugar mixture

1

Grease and line three oven trays with baking paper.

2

Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Add egg. Beat until combined. Transfer to a large bowl of an electric mixer.

3

Add flour and spice in two batches. Beat on low speed until just combined. Fold in carrot, raisins and ½ cup of the walnuts.

4

Spoon heaped tablespoons of mixture, about 4cm apart, onto prepared trays. Slightly flatten.

5

Cook two trays in a moderate oven (1800C), swapping trays halfway through, for about 15 minutes, or golden brown. Stand on trays for 15 minutes. Transfer to a wire rack to cool. Repeat with remaining tray.

6

To make frosting, beat cream cheese, butter and vanilla in same clean, small bowl of electric mixer until creamy. Add icing sugar, ¼ cup at a time, beating until just combined. Refrigerate, covered, for 15 minutes.

7

Sandwich cakes together with frosting (about 2 tbsp in each). Top each evenly with remaining frosting and walnuts.