1-First Steps: Preparing the Batter: First, brown the butter by melting it over medium heat until nutty golden brown solids form, then immediately scrape it into a bowl. In a large bowl, whisk the browned butter with grated carrots, applesauce, granulated sugar, brown sugar, egg, and vanilla extract until well combined. Separately, sift together the flour, baking powder, baking soda, salt, and spices to ensure even mixing.

2-First Steps: Preparing the Batter: Gradually stir the dry ingredients into the wet mixture until a thick batter forms, being careful not to overmix. For a fun twist, if you’re looking for more dessert ideas, check out our simple no-churn ice cream recipe to pair with your whoopie pies.

3-Baking and Assembling: Refrigerate the batter uncovered for 1 hour to help it set properly at high altitude. Preheat your oven to 350°F and line baking sheets with parchment paper. Using a 2-tablespoon scoop, portion the batter 3 inches apart on the sheets and bake for 12-14 minutes until puffed and set.

4-Baking and Assembling: Allow the cookies to cool briefly on the sheets before transferring to a rack. For the filling, beat the cold cream cheese and softened butter until smooth, then gradually add powdered sugar and meringue powder on low speed, followed by vanilla. Increase to medium speed and beat for 3-5 minutes until fluffy. Finally, spread or pipe the filling onto half the cooled cookies and top with the remaining ones to form sandwiches.