In the bowl of a stand mixer fitted with the paddle attachment, mix 100% carrot cake mix, 37.5% water, and 6.25% oil. Mix on low speed for 1 minute. Scrape bowl. Mix on medium speed for 2 minutes and then color with orange gel color. Using a #30 black scoop, deposit 1.4 oz. scoops onto sheet pans lined with silicone sheets. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Removed from silicone sheets using a metal spatula. Place half of the cake circles top side down and fill with desired amount of cream cheese filling. Place a second half on top to form the whoopie pies. Place black buttercreme in a piping bag fitted with a small open tip. Pipe lines on the whoopie pies so they resemble basketballs.