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Mini Carrot Cake Oatmeal Crème Pies Recipe

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4.3 from 12 reviews

These Mini Carrot Cake Oatmeal Crème Pies offer a delightful twist on the classic carrot cake, combining soft oatmeal cookies packed with warm spices and shredded carrots, sandwiched with a luscious maple buttercream frosting. Perfect as a sweet snack or dessert, these individually sized crème pies balance the heartiness of oats with the rich flavors of cinnamon, ginger, and nutmeg, enhanced by creamy maple-infused frosting.

Ingredients

For the Carrot Cake Oatmeal Cookies:

  • 1 ¼ cups Softened Unsalted Butter
  • 1 cup packed Dark Brown Sugar
  • ½ cup Granulated Cane Sugar
  • 1 large Egg
  • 1 tbsp Molasses
  • 2 tsp Frontier Co-Op Pure Vanilla Extract
  • 1 cup Finely Shredded Carrots
  • 2 ½ cups Quick Oats
  • 1 ¾ cups All Purpose Flour
  • 1 ½ tsp Frontier Co-Op Vietnamese Cinnamon
  • 1 tsp Baking Soda
  • 1 tsp Frontier Co-Op Ground Ginger
  • ½ tsp Fine Sea Salt
  • ¼ tsp Frontier Co-Op Ground Nutmeg

For the Maple Buttercream:

  • ¾ cup Softened Unsalted Butter
  • 3 cups Powdered Sugar
  • 3 tbsp Maple Syrup
  • 3 tbsp Heavy Cream
  • 2 tsp Frontier Co-Op Pure Vanilla Extract
  • ¼ tsp Frontier Co-Op Vietnamese Cinnamon
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Line two large baking pans with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, baking soda, Vietnamese cinnamon, ground ginger, ground nutmeg, and fine sea salt. Whisk these together thoroughly and set aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on high speed for 1 minute until smooth. Add the dark brown sugar and granulated cane sugar; beat on high for 2 to 3 minutes until the mixture is light, fluffy, and creamy.
  4. Add Wet Ingredients: Incorporate the egg, molasses, and vanilla extract into the butter-sugar mixture. Beat for an additional 1 minute until fully combined.
  5. Incorporate Carrots and Oats: Stir in the finely shredded carrots and quick oats. Mix just until combined, approximately 30 seconds, to maintain texture.
  6. Combine Wet and Dry Mixtures: Add the dry flour mixture to the wet ingredients. Mix on medium-low speed just until the dough comes together, about 30 seconds to 1 minute.
  7. Scoop Dough: Using a tablespoon measure, portion out cookie dough balls onto the prepared baking pans, spacing them to allow for slight expansion during baking.
  8. Bake Cookies: Bake in the preheated oven for 6 to 8 minutes, or until the cookie centers are set but still appear very soft. This ensures a chewy texture.
  9. Cool Cookies: Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely, preventing breakage when frosting.
  10. Prepare Maple Buttercream: In a clean stand mixer bowl fitted with the whisk attachment, beat the softened unsalted butter on medium-high speed for 1 to 2 minutes until creamy and smooth.
  11. Add Remaining Frosting Ingredients: Add powdered sugar, maple syrup, heavy cream, vanilla extract, cinnamon, and a pinch of salt to the butter. Mix on low speed for 1 to 2 minutes to start incorporating the powdered sugar, then increase to high speed and beat for 6 to 8 minutes until the frosting is very light, fluffy, and smooth.
  12. Pipe Frosting and Assemble: Transfer the maple buttercream to a piping bag fitted with a ½ inch tip. Pipe a generous mound of frosting onto the center of half the cooled cookies. Gently press a second cookie on top to form a sandwich.
  13. Store Properly: Place the completed crème pies in an airtight container. Store them at room temperature away from direct sunlight and heat for up to 5 to 7 days to maintain freshness.

Notes

  • Use quick oats for a softer texture; old-fashioned oats can be substituted but will yield a chewier cookie.
  • Make sure the butter for both the cookies and frosting is softened to room temperature for easier mixing.
  • You can toast the oats lightly for nuttier flavor, but it’s optional.
  • The cookies are slightly soft when taken out of the oven; they firm up upon cooling.
  • For easier piping, chill the frosting slightly.
  • Store the crème pies in a cool, dry place to prevent the frosting from melting or becoming too soft.
  • If desired, add chopped walnuts or pecans to the cookie dough for added texture and flavor.

Find it online: https://recipesbyliza.com/mini-carrot-cake-oatmeal-creme-pies-recipe/