Carrot Cake Moon Pies

Preheat the oven to 350°F, and line a baking sheet with parchment or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, spices, and salt.

In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy; about 3-4 minutes. Add one egg, and mix until just incorporated. Add the second egg and the vanilla, and mix until incorporated.

Add the dry ingredients to the batter, and mix until just combined; be careful not to overmix. Add the finely grated carrot and the chopped pecans, and fold in until just incorporated. Chill the dough for 2 hours, or overnight.

Using an ice cream scoop that holds 3 Tbsps worth of dough, scoop the dough out onto the baking sheet, leaving a few inches of room between each scoop. Press down and flatten the tops of the scoops so that the dough is about ½”-thick. Bake the cakes one tray at a time for 13-14 minutes, or until golden brown, fluffy, and firm. Transfer to a cooling rack once baked, and allow the cakes to fully cool.

While they’re cooling, make your filling. (Recipe below)

To assemble: add a generous slather of the cream cheese filling onto the flat side (bottom) of one of the cooled cakes. Sandwich the filling with a second cake, and repeat the process until all of your moon pies are filled.

Moon pies can be stored in an airtight container at room temperature for up to 4 days, and taste even better the next day after they're made.

Combine the cream cheese, butter, and powdered sugar in a stand mixer with the paddle attachment on medium-high speed, or by using a handheld mixer. Once the mixture starts to come together and is smooth, add the orange zest and maple syrup, and continue to mix until light and fluffy.