Spiced Carrot Cake Whoopie Pies with Honey Marshmallow Filling


  • 3/4 cup 
    butter, softened
  • 1/2 cup 
    brown sugar, packed
  • 1/2 cup 
    BeeMaid Honey
  • 1 large 
  • 2 cups 
    all-purpose flour
  • 1/2 tsp. 
    ground allspice
  • 1 tsp. 
    ground cinnamon
  • 1/2 tsp. 
    ground nutmeg
  • 1/2 tsp. 
    baking soda
  • 1 1/2 cups 
    shredded carrots
  • 1/2 cup 
    rolled oats
  • 1/2 cup 
    dried cranberries
  • 1 cup 
    chopped walnuts
  • Honey Marshmallow Filling
  • 3/4 cup 
    BeeMaid Honey
  • 2 cups 
  • 1/3 cup 
    light corn syrup
  • 1/2 cup 
  • 1/2 cup 
    pasteurized egg whites
  • 6 each 
    gold or bronze gelatin sheets
  • 1/2 cup 
    powdered sugar
  • 1/4 cup 


Preheat oven to 350°F.
In a large mixing bowl, whip the butter and brown sugar together then add in the BeeMaid honey and continue whipping until creamed. Then add the egg a little at a time, mixing well after each addition.
Sift together the flour, spices, baking soda, and baking powder. Add the flour mixture in and beat on low speed until well mixed. Add the carrots, oats, cranberries and walnuts. Mix again on low speed until just combined.
Line sheet pans with parchment paper. Portion out batter with a #20 scoop, leaving at least 3-inches apart (making 20 scoops). Bake for about 12-13 minutes or until the tops feel set and test done. Cool and store at room temperature uncovered until ready to fill. (Best to fill the next day!)
To fill: Divide the whoopies into 2 sections – tops and bottoms.
Make the Honey Marshmallow Filling. (You will need to quickly fill the whoopies so marshmallow does not get too set.) Pipe a swirl of Honey Marshmallow on each bottom. Then top with another whoopie- sandwiching it. Let set for 4 hours before serving. Store at room temperature for up to 3 days.
For a quick and easy assembly “S’mores Style” Whoopie: top each whoopie with 2 large purchased marshmallows cut into 4 pieces. Place on whoopie and drizzle with honey- then torch or broil until toasted and melted. Quickly sandwich with other whoopie!
Honey Marshmallow Filling Directions
Prepare a pastry bag fitted with a large plain pastry tip. Set aside.
Fill a bowl with ice water and add gelatin sheets. Soften or “bloom” the gelatin for 5-10 minutes, then gently squeeze out the excess water. Set aside.
Meanwhile, combine the BeeMaid honey, sugar, corn syrup, and water in a heavy-bottomed saucepan and bring to a simmer over medium heat. Stir to dissolve the sugar. Once dissolved, cook without stirring until a candy thermometer reads 230°F. Continue to cook (watching carefully) while you prepare the egg whites.
When the syrup reaches 230°F start beating the egg whites with an electric mixer on high speed until firm peaks have formed. As soon as the honey mixture reaches 240°F, slowly pour the mixture into the egg whites with the mixer running on medium speed.
Once you have added three-quarters of the honey mixture, add the bloomed gelatin sheets, followed by the rest of the honey mixture.
Increase the mixer speed to high. Continue to beat the marshmallow mixture for about 10-13 minutes with a bowl of ice under the mixing bowl to help cool the mixture. The mixture will increase in volume and start to thicken.
Once thickened, fill the pastry bag with some of the marshmallow mixture. Allow mixture to rest for 2 minutes before piping onto the whoopie pies.
Homemade marshmallow is so delicious, and once you get the hang of it - easy! This recipe fills about 20 whoopies - a x2 batch). Use extra for piping out individual marshmallows (on a lightly pan sprayed sheet tray – be sure to dust with a cornstarch/powdered sugar mixture when set).