Gluten Free Carrot Cake Whoopie Pies

INGREDIENTS

For the cakes 1 1/4 cups (175 g) all purpose gluten-free flour (I like Better Batter or mock Better Batter here)

1/2 tsp

xanthan gum (omit if your blend already contains it)

1/2 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

kosher salt

1 tsp

ground cinnamon

1/4 tsp

freshly grated nutmeg

1/2 cup

packed light brown sugar

1 cup

freshly grated carrots (about 2 medium carrots)

2 tbsp

unsalted butter, melted and cooled

2 tbsp

vegetable shortening, melted and cooled

1 tsp

pure vanilla extract

egg (50 g, weighed out of shell) at room temperature, beaten

1/2 cup

+ 2 tablespoons (5 fluid ounces) milk (any kind), at room temperature

For the filling 6 ounces cream cheese, at room temperature

4 tbsp

unsalted butter, at room temperature

1 1/2 cups

confectioners’ sugar

1/8 tsp

kosher salt

1/4 tsp

freshly grated nutmeg