Carrot Whoopie Pie

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and coat with cooking spray. Set aside.  In a medium bowl, combine the Splenda Brown Sugar Blend, applesauce, oil, egg substitute, and vanilla; mix well. Set aside. In a large bowl, combine the flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the center of the dry ingredients. Add the sugar (wet) mixture to dry ingredients (all at once) and mix well. Stir in the carrots. Scoop mounds of batter the size of a heaping tablespoon onto the baking sheets. Space them about 2 inches apart to get a total of 24 cookies (2 sheets of 12). Bake for 15 minutes. Set aside to cool. In a small bowl, beat the cream cheese frosting ingredients until smooth and fluffy. Spread a light layer of frosting in between two cookies and sandwich together. Chef Tip: You can use maple extract to cut the carbs a little in the frosting.