Carrot Cake Whoopie Pies

In a large mixing bowl, combine cream cheese frosting, vanilla pudding mix and milk. Using an electric mixer whip ingredients until thick and creamy. Chill for approximately 2 hours before filling whoopie pies to allow for maximum thickness.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside

In a large mixing bowl, combine carrot cake mix, eggs, vegetable oil and water. Using an electric mixer blend until smooth. Scoop small mounds onto baking sheets leaving a few inches in between.

Top 50% of the cookie mounds with raisins and/or walnut pieces, leaving the other 50% without. Bake for 12 minutes or until a medium golden brown. Cool on wire rack completely before filling with frosting.

Hold one raisin-free cookie with the flat side turned upwards. Spoon frosting evenly over cookie allowing a small outer circumference free from frosting. Top with carrot cake cookie with raisins. Serve with milk or coffee. Pleasant Tastings!