Carrot Cake Cutie Pies with Spiced Rum

I sometimes have a tough time naming my BIWB creations...This one is no exception.  This recipe if based on a carrot cake whoopie pie recipe in Whoopie Pies.  But then, I changed it.  Added the booze and tweaked the dry ingredients a bit. 

My original recipe adaptation goal being to by-pass the base recipe's instructions to refrigerate the batter for an hour.  Truthfully, I didn't have an hour on my furlough day...

The resultant "cutie pie" is more like a carrot cake cookie than a "traditional" whoopie pie.  These are much more "perky"...Chocked full of flavor with all the spices...Is it a cookie sandwich, a sandwich cookie, a whoopie pie or a carrot cake-what?

Which led me to another discovery during the photo shoot and subsequent sharing of my carrot cake creations...  

I'm sure, if you follow enough food blogs, you know that "props" are all the rage.  We've been counseled to add more props in our photos.  We've been told my photos suck.  At this point, I think I do my best and really focus on the recipe and end results.  If my photos are still too yellow, please excuse me.  Do I sound a bit defensive? 

Sorry, I digress...Back to props...I had purchased some baker's twine years and years ago (pre-blog) and who knew it would be used so much as a prop?  It's typically used to tie-up a stack of cookies or a loaf of bread.  I wanted to use it but couldn't wait for the next cookie post.  So, I tied up my cutie pies!

The results were like little Cutie Pies in Bondage.  The hula girl on the rum bottle doesn't hurt the image either...Definitely a conversation starter...And, a new subtitle...However, and much to my disappointment, I just don't think our media partners would have approved...

Maybe next time...And, yes, 2012 was my year of 50 Shades.

In the future, look for more BIWB in Bondage!  ;-)

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Step-by-Step

Grate carrots and squeeze out liquid.  Set aside.

Combine dry ingredients and set aside.   Chop the nuts very finely.  Get out some spiced rum!

Beat butter and brown sugars until light and fluffy, about 3 minutes.  This is what I mean by "light and fluffy":  The mixture will coat the sides and you'll hear a flapping sound, plus the sugar will start to dissolve.  You should achieve a lighter color. 

Add eggs and the vanilla.  Add the flour mixture in 3 parts alternating with the spiced rum.  Add the carrots, pecans and coconut and mix to just combine.  I always seem to say, "Finish by hand."  And, it's true.  You don't want to over mix/beat the batter or it will get gummy.

Using a scoop (or two spoons) drop the batter in rounded mounds onto the prepared pans.  

I tidied up the edges with a wet finger, just to contain the renegade carrots and make neat(er) round mounds.

Bake as directed.  I always seem to rotate pans half way through.  I think I get an even baking result, plus I can bake two pans at the same time.  Cool as directed and leave the pies on the parchment until ready to fill. 

Make the orange mascarpone filling as directed.  These are shots of the runny filling.  I had to put mine in the refrigerator to stiffen up a bit.  I didn't want to add more sugar.  That's what the refrigerator is for, right?

Assemble the cutie pies and place in the refrigerator until the filling has set.

Carrot Cake Cutie Pies

Inspired by Whoopie Pies by Sarah Billingsley and Amy Treadwell

Makes 20-22 cutie pies

Ingredients

2 1/2 cup flour

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp fine salt

1/4 tsp ground nutmeg

1/4 tsp cream of tartar (optional)

1/2 cup unsalted butter, softened

1/2 cup light brown sugar

1/2 cup dark brown sugar

2 eggs

1 tsp pure vanilla extract

2 cups grated carrots (about 2 medium carrots), squeezed dry

1/2 cup Sailor Jerry Spiced Rum (or any rum)

3/4 cup pecans, finely chopped

1/2 cup sweetened flaked coconut

Optional: 1- 8 oz. can of crushed pineapple, well drained

Orange Mascarpone Filling

1/4 cup mascarpone cheese, room temperature

1/4 cup cream cheese, room temperature

1 tbsp Spiced Rum (or any rum)

1 tbsp Grand Marnier

2 tsp pure vanilla bean paste (or pure vanilla extract)

3 cups confectioners’ sugar, sifted

Zest of one orange

Directions

To make the cutie pies

1. Preheat oven to 375F.  Line sheet pans with parchment paper, set aside.

2. In a medium bowl, combine flour, baking soda, baking powder, spices and salt.  Set aside.

3. In the bowl of a stand mixer with paddle attachment, beat butter and brown sugars until light and fluffy, about 3 minutes.  Add eggs, one at a time and beat well.  Add the vanilla. 

4. With the mixer on low speed, add the flour mixture in 3 parts alternating with the spiced rum.  Start and end with the flour mixture.  Mix just to combine and scrape sides.

5. Add the carrots, pecans and coconut and mix to just combine.  (Add drained pineapple, if using.)  Finish by hand.

6. Using a 1 1/2 tbsp scoop (or two spoons), drop the batter in rounded mounds onto the prepared pans, leaving about 2 inches between each mound.

7. Bake for 10-12 minutes until springy to the touch.  Rotate pans half way through.

8. Remove from oven and let sit on the pan for 5 minutes.  Remove the pies still on the parchment to the counter to cool completely. 

To make the orange mascarpone filling

1. In a stand mixer with a paddle attachment, beat the mascarpone and butter on medium for about 1 minute until smooth. 

2. Add the Spiced Rum, Grand Marnier and vanilla bean paste.   Beat on medium for one minute, scrape bowl.
3. Gradually add in the confectioners’ sugar.  Scrape bowl and beat on medium for 1 minute.
4. Add the orange zest and beat on medium for one minute.

Note: If the filling it too runny, place in the refrigerator for 30 minutes until spreadable.

To assemble the cutie pies

1. Remove one pie from the parchment paper and spread 1 heaping tablespoon orange filling on the bottom.  Place another pie on the filling to form a sandwich.

I highly recommend a little cutie pie bondage in your {baking} futures! 

Ellen