Carrot Cake Whoopie Pies

Directions

1. 1
   Preheat the oven to 350º. Line two baking sheets with parchment paper.
2. 2
   Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt and set aside.
3. 3
   In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars until light. Scrape down sides of the bowl.
4. 4
   Add the eggs and the vanilla and beat until combined.
5. 5
   Mix in the flour mixture just until combined, then add the carrots, nuts and coconut. Chill the batter for an hour before scooping.
6. 6
   Using a medium cookie disher, drop about 2 tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. 7
   Bake for 15-20 minutes each or until the cakes spring back when pressed with a finger.
8. 8
   Remove from the oven. Allow to cool completely before filling.
9. 9
   To make the filling, beat together the cream cheese and butter till combined. Slowly mix in the powdered sugar.
10. 10
    Add the vanilla and lemon juice, and beat until smooth.
11. 11
    To assemble the whoopie pies, spread or pipe the filling onto the flat side of one cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.