Ingredients:

• 1 ¼  cups Glutino Gluten-Free Pantry All-Purpose Flour®
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup butter, softened
• 2/3 cup brown sugar
• 2 teaspoons vanilla paste or extract
• 1 large egg
• 2 cups freshly grated carrot
• 4 ounces cream cheese, softened
• 1 Tablespoon honey
• 1 cup powdered sugar
• 1 teaspoon freshly grated organic orange rind

Directions:

• Combine flour, cinnamon, ginger, nutmeg, salt and baking soda in a medium bowl.
• Combine butter and brown sugar in a large bowl; cream together with an electric mixer until smooth. Add vanilla and egg; mix with an electric mixer until smooth.
• Add flour mixture to butter mixture and stir until combined. Gently press grated carrot between paper towels to slightly dry. Add carrot to dough mixture; mix until combined. Cover and chill for 10 minutes.
• While dough chills, preheat oven to 350°.
• Scoop leveled 1-tablespoon measurements of dough onto parchment-lined baking sheets. Flatten slightly with fingers (lightly oiled fingers will keep dough from being sticky).
• Bake, in batches, at 350° for 12 minutes or until edges are golden brown. Allow cakes to cool completely.
• Meanwhile, combine cream cheese, honey, powdered sugar and orange rind in a medium bowl.
• Spread about 1 teaspoon of cream cheese mixture evenly over the bottom of a cooled cake. Top with another cake to make a sandwich. Repeat with remaining frosting and cakes.

Yield: 18 Whoopie pies.