Peanut Butter Carrot Pupcakes

Deliciously moist peanut butter carrot pupcakes that are super easy to make and full of healthy, nutritious ingredients. Cake probably shouldn't taste this good!

Peanut butter carrot pupcakes on wooden board

Warning:

Remember to double check that your peanut butter does NOT contain Xylitol. This sweetener is toxic to dogs. Peanut butter doesn't need to contain anything other than peanuts!

I love carrot cake, and my dogs feel the same way about this dog-friendly version.

Made with gluten-free flours, fresh carrots, creamy peanut butter, healthy coconut oil and naturally sweetened with a touch of maple syrup and molasses (which adds the beautiful rich color you see in the photos).

There's NOTHING not to love about these tasty treats.

To top it all off this recipe is super easy and the cakes rise beautifully (which is a win when you're using gluten free flours). If you're making dog treats for a special occasion these are going to look like you put in a lot more work than you actually did.


Ingredients List

  • 1/2 cup oat flour
  • 1/2 cup brown rice flour
  • 1 tsp baking soda
  • 1 cup grated carrot
  • 1/3 cup creamy peanut butter
  • 1/4 cup coconut oil
  • 1 egg
  • 2 tbsp plain non-fat Greek yogurt
  • 2 tbsp blackstrap molasses
  • 1 tbsp maple syrup
  • 1 tbsp milk (you can use regular, coconut, soy or almond milk)

If preferred, substitute 1/3 cup honey for the molasses/maple syrup 

Ingredients for making peanut butter carrot pupcakes

Yield:

This recipe makes approximately eighteen, 2" diameter (mini) pupcakes.


Instructions

  • Preheat oven to 350F
  • Melt coconut oil
  • Put silicone molds or cupcake cases on baking sheet for stability
  • Put flour and baking soda into large bowl and stir to mix
  • Combine molasses, maple syrup, coconut oil and egg in medium bowl
  • Stir grated carrots into flour mixture
  • Add molasses, syrup, oil and egg mixture to flour/carrots. Mix well
  • Stir in coconut milk and yogurt, mix
  • Lightly spray silicone molds with olive oil 
  • Pour batter into molds until almost full
  • Bake at 350F for 15 minutes (pupcakes should be firm to the touch and a toothpick should come out clean)
  • Allow to cool IN molds for approx. 10 mins
  • Pop pupcakes out of molds and leave on wire rack until completely cool
  • Store in airtight container for up to one week in the refrigerator
Photo collage of steps taken when making peanut butter and carrot pupcakes


Your dog doesn't care whether his peanut butter and carrot pupcakes are all prettied up with frosting, or not. He's going to enjoy every morsel just the same!

Obviously it's much easier to store UN-decorated pupcakes so I'd recommend not frosting until you need to. I used Magifrost Dog Cake Frosting, it's super easy and you just mix the frosting powder with cold water and stir. You could add a little peanut butter to the mixture for added flavor. The finishing touch to my cakes was a sprinkle of grated carrot... and my boys scarfed them down in one bite! 

However, I don't generally frost, ice or top my pupcakes unless they're for a special occasion because this type of frosting has no nutritional value and my dogs are totally fine to eat their treats 'naked'. If you want to top with a swirl of creamy peanut butter that also works and is healthier too. 


Nutrition Facts Per Treat:

Servings: 18 (one treat per serving)

Serving size: 30 g

Calories per serving: 99

Total Fat: 6.1 g
    Saturated Fat 03.3 g

Total Carbohydrates: 9.4 g
    Dietary Fiber 0.8 g
    Total Sugars 3.3 g

Protein: 2.2 g

Vitamin A: 1037 IU
Vitamin B3: 1.0 mg
Vitamin C: 0.4 mg
Vitamin D: 2 IU
Vitamin E: 0.6 mg
Calcium: 16 mg
Folate: 8 ug
Iron: 0.4 mg
Magnesium: 24 mg
Manganese: 0.4 mg
Phosphorous: 54 mg 
Potassium: 111 mg
Zinc: 0.4 mg



You Might Also Like These Recipes...



› Peanut Butter & Carrot Pupcakes

› Peanut Butter & Carrot Pupcakes