Go Back
+ servings

Carrot Lentil Whoopie Pies

Course: cookie, Snack, whoopie pie
Servings: 20
Author: Wanda Baker


  • 3 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 3 eggs
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup canola oil
  • 2 jars pureed baby carrot food
  • 1 tsp vanilla
  • 1/2 cup pureed green lentils
  • 1/2 cup shredded coconut
  • 1 cup carrots shredded
  • additional cooked lentils for top optional


  • Preheat oven to 350F.
  • In a large bowl mix together flour, baking soda, cinnamon, cloves, nutmeg and salt.
  • In a second bowl whisk together your eggs, sugars, canola oil, baby carrot food, vanilla and green lentils. Stir in coconut and carrots.
  • Pour wet ingredients into dry and mix well to combine.
  • Use a small cookie scoop or a large rounded tablespoon to drop the dough onto the baking sheets. It is important they are uniform in size and shape. Space 1 inch apart.
  • Bake for 10-12 minutes or until a toothpick inserted into the center of cookie comes out clean and it lightly springs back when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
  • Once cooled, ice with cream cheese icing.


To making cream cheese icing, beat together 1/4 cup softened butter, 1 8 oz block of softened cream cheese, 1 tsp vanilla, pinch of salt and 2 1/2 cups icing sugar.