CARROT CAKE WHOOPIE PIES

Steps:

• 1. In a large bowl beat the carrot cake mix, butter, and eggs until incorporated.
• 2. Stir in the grated carrot and refrigerate for at least 30 minutes or up to 2 hours.
• 3. Preheat the oven to 375 degrees F. Using a small ice-cream scoop drop the batter by 2 tablespoon mounds onto parchment-lined cookie sheets. (You can also use a whoopie pie pan sprayed with cooking spray. I invested in one because I make a lot of pies.)
• 4. Bake until golden brown, about 10 to 12 minutes.
• 5. Remove and cool for 5 minutes on the pan. Then move to a wire rack to cool completely.
• 6. In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until combined and light and fluffy.
• 7. To assemble the whoopie pies, put the filling into a resealable plastic bag. Snip the corner to make a small opening. Put the chopped pecans into a shallow dish or pie plate.
• 8. Flip over one carrot cake cookie and pipe a dollop of frosting into the center. (I like a LOT of frosting!)
• 9. Top with another cookie and press gently to spread the frosting to the edges.
• 10. Roll the edges of the whoopie pie into the chopped pecans. Fill the remaining cookies and roll in the pecans until done. To prevent them from sliding, and help them set, refrigerate until ready to serve.