These moist peanut butter carrot cake whoopie pies have a cream cheese peanut butter frosting filling and is the ultimate cross of a peanut butter cookie and carrot cake.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, add in the butter, peanut butter, brown sugar and granulated sugar. Mix on medium until light and fluffy. This will be about 2 minutes.
Add in the egg and vanilla extract and mix until incorporated.
Add in the baking soda, baking powder, salt, cinnamon, ginger and flour. Mix on low until most of the flour is incorporated.
Add in the shredded carrots and finish mixing on medium until the carrots and flour have come together.
Scoop the dough out onto the prepared cookie sheet.
Place into the oven and let bake for 12 minutes. The bottom of the cookies will start to brown.
Remove from the oven and let sit for 5 minutes. Place the cookies on the cooling rack to cool the rest of the way.
Frosting
In a mixing bowl, add in the butter, cream cheese and peanut butter. Mix until combined.
Add in the powdered sugar and milk and mix until combined.
Turn the mixer up on high and whip for another 1 minute. The frosting will become pale and fluffy.
Place the frosting into a piping bag with a straight tip or a coupler.
Add a swirl onto the bottom of the cooled cookie and place a cookie on top. Give it a little squeeze to squish the frosting out of the sides a little.
Notes
Storage: Store in an airtight container in the fridge for up to 5 to 7 days.