I am inspired to try making whoopie pies.... not just *any* whoopie
pies, they will be made using "our" carrot cake (and cream cheese
frosting) recipe. Here's where I got the idea:

Zucchini Whoopie Pies
http://www.gourmet.com/recipes/2000s...i-whoopie-pies
July 2009 Gina Marie Miraglia Eriquez

Makes12 (dessert)

Active time:30 min
Start to finish:1 hr

For cakes

2 cups coarsely grated zucchini (10 ounces)
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup well-shaken buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 cup walnuts (4 ounces), chopped

For filling

1 (8-ounce) package cream cheese, softened
1/2 stick unsalted butter, softened
1 1/2 cups confectioners sugar
1 teaspoon pure vanilla extract
Scant 1/4 teaspoon salt

Make cakes:

Preheat oven to 350F with racks in upper and lower thirds. Butter 2
large baking sheets.

Squeeze handfuls of zucchini wrapped in a kitchen towel to remove
moisture.

Whisk together flour, baking soda, spices, and salt until combined.

Whisk together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric
mixer at medium-high speed until pale and fluffy, about 5 minutes.

Add egg and beat until combined well.

At low speed, mix in flour and buttermilk mixtures alternately in
batches, beginning and ending with flour mixture and mixing until
smooth. Mix in zucchini and walnuts until just incorporated.

Spoon 1/4-cup mounds of batter 2 inches apart on baking sheets. Bake,
switching position of sheets halfway through, until tops are puffed
and golden and spring back when touched, 18 to 22 minutes. Transfer
with a spatula to a rack to cool completely.

Make filling:

Beat together cream cheese, butter, confectioners sugar, vanilla, and
salt with cleaned beaters at medium-high speed until smooth, about 3
minutes.

Assemble pies:

Spread a rounded 2 Tbs filling on flat sides of half of cakes and top
with remaining cakes.

Cooks' Note: Whoopie pies keep, chilled in an airtight container, 3
days. Bring to room temperature before serving.


--

Today's mighty oak is just yesterday's nut that held its ground.