For the Cakes:
3 cups Wholesome Cup4Cup Flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cups firmly packed dark brown sugar
1 cup canola oil
3 cups freshly grated carrots
2 large eggs
1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
2 sticks (1/2 pound) unsalted butter, softened
16 ounces cream cheese, softened
1 tablespoon vanilla extract
2 cups powdered sugar
1. Preheat oven to 350°F.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
3. In a separate large bowl, whisk together brown sugar and oil until well combined, breaking up any large lumps. Add in grated carrots and whisk to combine. Add in the eggs and vanilla; stir. Add in the flour mixture and whisk to fully incorporate, it should be very thick and sticky.
4. Using a small ice cream scoop with about a 1 to 1.5 inch diameter, scoop the dough onto prepared baking sheets, about 1 inch apart. Using light pressure, press down on the scooped dough with the palm of your hand to flatten the dough. Bake trays until the cakes are just starting to crack on top and a toothpick inserted into the center of each cake comes out clean, about 15 minutes. Let cakes cool completely on trays.
5. While cakes are cooling, make the frosting. In a stand mixer, beat butter and cream cheese together on medium-high until light, about 5 minutes. On low, beat in vanilla extract, then beat in powdered sugar until well combined. Beat mixture on high until light and fluffy, about 3 minutes. Transfer the frosting into a piping bag.
6. To fill the whoopie pies, place one cake flat-side up and pipe the desired amount of frosting on to it. Then, sandwich another cake on top of it. Repeat this with the rest of the cakes. Eat immediately or store covered in the refrigerator for up to one day.