Carrot Cake Protein Whoopie Pies

These were my very first attempt at making protein whoopie pies. I am very pleased with the results! I did not have a whoopie pie pan, but you can certainly use that if you have one. I found that the ramekins worked perfectly as long as you put the same amount of whoopie pie batter in each one. I wanted to make it similar to a classic carrot cake so I added cream cheese icing to the center and rolled them in chopped pecans. The macros does not include the chopped pecans, but there were so little used it shouldn't add that much fat and calories to them. Enjoy!


Whoopie Pies
2 egg whites
¼ cup carrot puree (I used carrot baby food)
3 Tbsp. baking stevia or xylitol
¼ tsp. baking powder
¼ tsp. pumpkin pie spice
¼ tsp. ground cinnamon

Cream Cheese Icing
¼ cup low fat cream cheese
2 Tbsp. baking stevia or xylitol
15 drops liquid stevia


1. Preheat oven to 325 degrees F. Spray 4 small ramekins with non-stick cooking spray and set aside.

2. Whisk together egg whites, carrot puree, and coconut oil until smooth. Add in the remainder of the whoopie pie ingredients and whisk until well combined.

3. Spoon about ¼ cup whoopie pie batter into each ramekin, making sure there is an even amount of batter in each ramekin.

4. Bake pies in the oven for 14-16 minutes, or until center is cooked. Remove from oven and let cool for about 30 minutes while you make the icing.

5. Melt the cream cheese in the microwave for 10 seconds, or until slightly softened. Add in sweeteners & protein powder and stir until smooth.

6. Evenly spread icing in between two whoopie pie halves, making two whoopie pies total. Roll outer edges in chopped pecans, if desired. Serve immediately.

Makes 4 servings
1 serving is ½ whoopie pie without pecans

Macros for 1 serving
210 calories, 12g protein, 15.8g carbs, 11g fat, 1.8g sugar, 3.6g fiber

Nicolette’s Tips
* You may substitute whole-wheat pastry flour with oat flour or regular flour.