Recipes and Cooking Carrot Cake Cream Pies Before serving, if desired, use decorating frosting or buttercream frosting in a piping bag to add a small carrot on top of each individual carrot cake cream pie. By Kate Ramos Kate Ramos Website Kate Ramos is a chef and creator of ¡Hola! Jalapeño. She is a photographer and creator of ¡Hola! Jalapeño, the popular Mexican recipe blog. She has been cooking professionally for over two decades and has developed thousands of recipes for her blog and other publications such as Better Homes & Gardens, Shape, Elle, and others. Learn about BHG's Editorial Process Published on March 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 35 mins Total Time: 1 hrs 15 mins Servings: 16 Yield: 16 cream pies Jump to Nutrition Facts Ingredients 1 ¾ cup all-purpose flour 1 cup finely shredded carrots ¾ cup regular rolled oats ½ cup pecan halves, toasted and chopped 1 ½ teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon kosher salt 1 cup unsalted butter, softened 1 cup packed dark brown sugar 1 egg ¼ cup whole milk 6 ounce cream cheese, softened ¼ teaspoon vanilla ¼ teaspoon lemon juice pinch salt 1 ¾ cup powdered sugar 2 tablespoon heavy cream Directions Preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl combine flour, carrots, oats, pecans, baking soda, ginger, cinnamon, baking powder, and 1/2 teaspoon kosher salt. In a large bowl beat 12 tablespoons of the butter and the brown sugar until fluffy. Beat in egg. Add flour mixture, beating on low until combined. Beat in milk. Use a 2-tablespoon scoop to place mounds of dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until edges are light brown and tops are set. Let cool 2 minutes on sheets, then cool completely on wire racks. For filling: In a large bowl beat cream cheese, the remaining 4 tablespoons butter, the vanilla, lemon juice, and a pinch salt until fluffy. Add powdered sugar and beat until creamy. Add cream and beat 2 minutes more or until light and fluffy. Spread a rounded tablespoon of filling on bottoms of half of the cookies. Top with remaining cookies. If desired, roll edges of cookies in additional shredded carrots or chopped toasted pecans. Serve immediately, or wrap individually and chill up to 3 days. Makes 16 cream pies. Rate it Print Nutrition Facts (per serving) 287 Calories 19g Fat 27g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 287 % Daily Value * Total Fat 19g 24% Saturated Fat 10g 50% Cholesterol 55mg 18% Sodium 224mg 10% Total Carbohydrate 27g 10% Total Sugars 14g Protein 4g Vitamin C 0.5mg 3% Calcium 38mg 3% Iron 1mg 6% Potassium 80mg 2% Fatty acids, total trans 1g Folate, total 30.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.