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Full confession: carrot cake is my favorite kind of cake. Whenever it’s on the menu, I order it. But I’ve never ventured to try to make it at home until now. What if I messed it up? What if it didn’t taste right and I’m ruined for carrot cake forever? Well thanks to Country Crock® I pushed myself to give it a try and I’m pleased to say, I nailed it.
Country Crock® sent me this adorable easter basket filled with colorful mixing bowls, spatulas, whisks, and their Country Crock® Buttery Sticks. The great thing about Country Crock® Buttery Sticks is that they don’t need any softening – they’re ready to go into your recipe right out of the refrigerator. And they’re made with sunflower oil and add a fresh, creamy taste to your dish. With 45% less saturated fat than butter1 they are the perfect choice for those who want to lower their fat intake but still enjoyed yummy baked goods.
I decided to use my Country Crock® Buttery Sticks and add a twist to a carrot cake recipe from MyCupCakeAddiction. I made them into whoopie pies so they’re the perfect party treat for your Easter celebrations. And let me tell you, they are as addictive as they are delicious. So here’s the recipe!
CARROT CAKE WHOOPIE PIE
INGREDIENTS
2 cups (260g / 9oz) plain / all-purpose flour
2 tsp baking soda
1 tsp salt
1 1/4 cup (280g / 10oz) Country Crock® Unsalted Buttery Sticks (2 sticks)
1 cup (200g / 7oz) granulated sugar
1 cup (200g / 7oz) lightly packed brown sugar
1 1/2 tsp ground cinnamon
1 tsp vanilla extract
4 large eggs
2 1/2 cups (260g / 9oz) grated peeled carrots (4 to 5 carrots)
1 cup (100g / 3.5oz) coarsely chopped walnuts
1 cup (225g / 8oz) crushed pineapple
CREAM CHEESE FROSTING
INGREDIENTS
110g / 4oz (1 stick) Country Crock® Unsalted Buttery Sticks
225g / 8 oz cream cheese, at room temperature
1 tsp finely grated lemon zest
2 tbsp lemon juice
2 cups (260g / 9oz) powdered sugar
WHOOPIE PIE INSTRUCTIONS
Heat the oven to 350º F / 180 C. Line with baking sheet with parchment paper
Sift flour, baking soda, salt, and cinnamon together, then whisk until well blended
Add Country Crock® Unsalted Buttery Sticks and whisk together with both sugars and
vanilla.
Add eggs, one at a time, whisking until combined
In a separate bowl, whisk together the melted Country Crock® Buttery Sticks, sugars and vanilla.
Whisk in eggs, one at a time, until blended
Add dry ingredients to the wet mixture one third at a time, using a spatula or wooden
spoon to gently fold through after each addition
Add carrot, nuts and pineapple, stirring to combine
Scoop a spoonfuls of batter and place on parchment paper to make the cookies
Bake 6-9 minutes until the tops of the cookies spring back when touched and when a toothpick
inserted into the center of the cake comes out clean; 35 to 45 minutes
Cool cookies on cooling racks, then spread frosting between two pieces making a whoopie pie sandwhich.
OPTIONAL
Roll the frosting side of the whoopie pies into coconut or walnut bits to get a yummy bonus flavor.
FROSTING INSTRUCTIONS
In a large bowl, combine Country Crock® Unsalted Buttery Sticks and softened cream
cheese. Beat with an electric mixer on medium speed until light and fluffy (about 2
minutes)
Add the powdered sugar 1/4 cup at a time and beat well after each addition
Add lemon zest to taste and use lemon juice to adjust frosting consistency. For a large
cake, add a little more lemon juice to get a smoother more spreadable frosting. For
cupcakes, leave the lemon juice out altogether (or just add a little) for a firmer frosting
consistency.
¹ 1 serving of Country Crock Buttery Sticks contains 3.5g saturated fat. One serving (1 Tbsp.) of butter contains 7g saturated fat.
