Two soft Carrot Cake Cookies sandwiched together with a pineapple-infused cream cheese frosting, this Carrot Cake Whoopie Pie is more than just a Disney Copycat Recipe – it’s one of the best cookies you will ever eat!

One of my favourite treats to get at Walt Disney World’s Hollywood Studios is the Carrot Cake Cookie.

It’s a giant soft whoopee-pie style cookie, with two carrot cake cookies sandwiched together with a generous dollop of cream cheese frosting.

It used to be only available at the Writer’s Stop (now closed) and then could only be found at Sweet Spells… noooow you can find it at The Trolly Car Cafe (the Starbucks location located on Hollywood Boulevard, the main street when you enter Hollywood Studios). It’s definitely worth tracking down on your next Disney vacation, but until then I’ve got you covered with this Disney copycat recipe.

I was tempted to make my version just as giant as the Disney Parks version, but since theirs lasts me an entire day, I figured I would make them a more “snackable” size. You an even make them smaller for mini whoppie pies! (Just like two-bite brownies, but carrot cake versions!)

These cookies (which can also be called moon pies) are such a fun way to bring a taste of the parks into your home and are a fun (and less stress-inducing) alternative to a traditional carrot cake. I think that the whoopie pie format provides the perfect cake-to-frosting ratio and the serving size is conveniently smaller than a slice of carrot cake – perfect for after a big meal or as an afternoon treat with coffee.

Carrot Cake Whoopie Pie Recipe

I used my classic Carrot Cake recipe to form the soft carrot cake cookies – using fresh grated carrots and crushed pineapple to help create a moist, flavourful cookie. The cream cheese frosting also gets a hit of pineapple juice to help it achieve that perfect tart-sweet note. Feel free to alter this recipe to suite your own carrot cake preferences – I have some friends that love adding maple syrup or coconut cream to their cream cheese frosting. (And then there are those weirdos who add raisins to their carrot cakes…)

These carrot cake whoopee pies would also be a delicious idea for an on-the-go Easter treat. Think classroom treats, casual family get-togethers, or even an post-Easter brunch offering!

Do I have to use a piping bag to make whoopie pies? While you can use a cookie scoop for this recipe, the circles will not be perfect. A piping bag offers you more control of the shape. There are whoopie pie pans that you can use, but I find them hit-or-miss for soft recipes like this. They work great for sturdier baked goods (like brownies) but unless you really coat the pan with oil/baking spray well and are very gentle when removing the whoopie pies, some of these super soft cakes will break when you go to remove them from the pan.

Another bonus if you use a piping bag is that you can easily shape the cookies into carrots, bunny heads or even Mickey Mouse heads by piping out the cookie batter onto your baking sheet. (Just trace the desired shape onto the parchment paper before you begin.)

Check out our recipe video to see just how quick and easy these carrot cake cookies are to make, and then scroll down below for the full measurements and a printable recipe:

Ingredients to Make Carrot Cake Whoopie Pies

• Vegetable oil
• White sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Cinnamon
• Nutmeg, optional
• Carrots, shredded
• Shredded coconut, optional – these are not traditional to the Disney version
• Pecans, optional – these are not traditional to the Disney version

Tip: you can also use a boxed carrot cake mix to make these cookies, if desired.

For the Cream Cheese Buttercream:

• Cream cheese
• Butter, room temp
• Powdered icing sugar
• Crushed pineapple, (well drained)
• Vanilla extract
• Pinch of salt, optional

Tip: you can swap out the vanilla extract for maple syrup, add in a dash of cinnamon or nutmeg, swap out some of the butter for thick coconut cream – whatever you think will taste great!

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful:

• Parchment paper
• Cookie sheets
• Marker – I highly recommend using edible food markers for this
• Cookie scoop or piping bags
• Large bowl
• Hand mixer – this is the hand mixer I use, it’s a great model if you’re not interested in buying a stand mixer
• Measuring cups and spoons
• Grater

How to Make Carrot Cake Whoopie Pies

Preheat oven to 350.

In a large bowl, blend the oil and sugars until light and fluffy, about 2 minutes. Add in the eggs one at a time, as well as the vanilla. Set aside.

In a separate small bowl, stir together the dry ingredients. Add slowly to the oil-sugar mixture, alternating with handfuls of the carrots.

Portion out the whoopie cakes with 1 large cookie scoop, well spaced from the other scoops as there will be spreading.

Scrap the batter out of the bowl into the prepared cake pan and bake 35-45 minutes, but start testing around the 30 minute mark in case your oven runs hot. Test by inserting a cake tester or wooden toothpick into the center to check for uncooked batter.

Cool on a baking rack for two minutes before removing from the pan, to prevent breaking the cake.

Meanwhile, prepare the frosting by blending together all ingredients.

Scoop into a piping bag fitted with a star tip.

Swirl the frosting onto the underside of one carrot cookie, then sandwich with a second.

Pin our Copycat Disney World Carrot Cake Whoopie Pie recipe:

Grab our free printable recipe card to make your own Carrot Cake Whoopie Pies:

These Disney Copycat Carrot Cake Whoopie Pies are a delicious Easter cookie recipe – or just a sweet treat to bring back memories of your Disney vacation.

For more delicious Disney World Copycat recipes, check out our Easy Beignets Recipe or our Kid-made Mickey Rice Krispie Treats.

Check out our other delicious Cookie Recipes: