Week 9: Irma S. Rombauer (Carrot Cake Whoopie Pies)

I have no mouse and no way to copy and paste on this computer, so you’ll have to visit Mary at One Perfect Bite to see who else is participating this week.  

I’m sitting on a floor covered in fine-mats, which are handwoven by the women of the villages here. Foam pads are scattered here and there, remnants of last night’s group of sleeping women. The shower here is ‘no hot water,’ which is one way to ensure you’re awake in the morning. Nearly every meal we’re served would qualify as a to’onai or feast. I haven’t had good internet in days and the last time I responded to an email was weeks ago. Soon, I will get on a plane and fly away from home, going to home, on my way home. Samoa to Seattle to New York, in five short days. 
When I made these whoopie pies, I was in my tiny apartment kitchen in New York. A good friend lived near an adorable little coffeeshop with Washington DC. Everytime I went to visit, we’d stop and get a mini whoopie pie. I always got devil’s food and she always got carrot cake. Her birthday was coming up and so I decided to make these pies for her. I know they’re not traditional, not the correct shape and not quite the right texture, but they’re still delicious and we might have eaten the entire batch in one day. 

Carrot Cake Whoopie Pies

Adapted from Irma Rombauer’s Joy of Cooking

Makes 18 whoopie pies. Allow 3 hours.

1-1/3 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda 1 teaspoon baking powder
1/3 cup vegetable oil
3 large eggs
1-1/2 cups peeled and finely grated carrot
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground pumpkin pie spice mix
1/2 teaspoon salt
1 cup golden raisins

1) Preheat oven to 350. Grease a regular muffin tin.*
2) Whisk together all dry ingredients, then mix in oil and eggs. Stir in the carrots and raisins.
3) Add one heaping tablespoon of batter to each muffin tin and smooth out.
4) Bake for 13 minutes, or until a toothpick inserted comes out clean. Cool in the pan for ten minutes and then on a rack until fully cool.
5) Using a bread knife, cut each round in half. Spread with frosting and top with opposite half.

*Do not use cupcake liners.

Cream Cheese Frosting

Makes enough frosting for 18 whoopie pies. Allow 15 minutes.

8 oz cream cheese
1/4 cup butter
1 cup powdered sugar
1 teaspoon vanilla

1) Have all ingredients at room temperature. Beat together at low speed until well combined, then at high speed til fluffy.

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One Response to Week 9: Irma S. Rombauer (Carrot Cake Whoopie Pies)

  1. Somehow I missed this post last week, these look so yummy! I'm loving your stories from Samoa!

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