sweet as pie.

i'm so happy, i could burst. having just been presented with these photos, i couldn't wait any longer to share them with you. by now, you'll know that my personal (and most favourite) photographer is my sister katie. i may be biased but her photographs speak for themselves. an afternoon in my kitchen making whoopie pies, friands, cookies and brownie has never looked so beautiful. i will treasure these images forever. below i have included the recipe for the delicious carrot cake whoopie pies. they.were.divine. i've never been too crazy over carrot cake (i'm a banana cake fiend)..but these little beauties and their orange cream cheese filling have me converted. give them a go, no need to be too neat...just make sure you come back and show me your end result! enjoy my lovelies. ps. happiness IS cake and a warm puppy!

carrot cake whoopie.

(makes 9 large or 24 small)

250g plain flour

1 tsp bicarb soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp salt

125g unsalted butter, softened

100g castor sugar

100g light brown sugar

1 large egg

1 tsp pure vanilla extract

2 carrots, peeled and grated

zest of 1 orange

Preheat the oven to 180°. Line two trays with baking paper. In a bowl, sift together flour, bicarb, baking powder, cinnamon and ginger. Stir in the salt and set aside. In a seperate bowl, cream the softened butter and sugars until light and fluffy, using an electric hand whisk or freestanding mixer fitted with the flat beater (insert kitchenaid need here.) Add the egg and vanilla and mix well. Add the grated carrot and orange zest and mix well. Finally, add the dry ingredients, mixing until just incorporated. Chill for 30 mins. Drop 18 large or 48 small scoops of batter, about 5cm apart, onto the prepared baking trays. Bake in the middle of the oven for 10-12 mins for large whoopies and 8-10 for mini whoopies, until the cakes are left with a slight impression when touched with a finger. Remove from the oven to a wire rack and cool completely.

orange mascarpone cream filling

250g cream cheese

150g mascarpone cheese

100g icing sugar

zest and juice of 1/2 orange

Whisk cheeses together until smooth. Add icing sugar and orange zest & juice.

To assemble: spread or pipe a generous scoop of filling on the flat surface of a cooled whoopie. Top with another whoopie to make a sandwich. Serve and enjoy!

recipe courtesy of the wonderful whoopie pie book.