Carrot whoopie pies

Ingredients for 1 servings:

• 200 g carrot(s)
• 100 g hazelnuts, ground
• 110 g butter
• 180 g flour
• 1 tsp baking powder
• 100 g sugar
• 1 egg(s)
• 100 ml buttermilk
• 70 g powdered sugar
• 1 packet of vanilla sugar
• 200 g double cream cheese, room temperature

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

for 12 pieces

Peel and finely grate the carrots. Drain 100g of grated carrots on a paper towel. Finely grind the nuts. Melt 60g of butter over low heat. Mix the flour, baking powder, sugar, and nuts. Beat the egg with the whisk of a hand mixer for 2 minutes until creamy. Add the buttermilk and melted butter one after the other and mix. Mix in the flour mixture and all the grated carrots with a spatula. Let the mixture rest for 5 minutes. Preheat oven to 190°C (top/bottom heat). Using 2 tablespoons, place the mixture into 24 small mounds on 2 baking sheets lined with baking paper. Bake one after the other in the hot oven on the middle rack for 15 minutes. Let cool on the baking sheet. Beat 50g butter, 60g powdered sugar, and vanilla sugar with a hand mixer for 5 minutes until creamy. Stir in the cream cheese on a low speed. Fill a disposable piping bag with the cream, snip off the tip, and pipe the cream onto the flat side of half of the cookies. Place the remaining cookies on top and press down lightly. Dust the finished whoopie biscuits with the remaining powdered sugar and serve.