These carrot pupcakes are a healthy dog treat than can be enjoyed plain or with a dog friendly icing. A great dog treat for their birthday too!
Carrot cupcakes for dogs do not have any sugar or baking powder but are full of dog friendly ingredients. The texture of the pupcakes are heavier and denser than a human cupcake but the dogs loved them.
How to make carrot pupcakes
Easy cupcakes for dogs or otherwise known as a "pupcake" are a one bowl recipe. One great thing about making a pupcake is having no pressure on the cakes rising to look perfect. As long at they are cooked through, that's all that matters!
In place of butter we used our homemade apple sauce. The dry ingredients we used are a mixture of rice flour and rolled oats. The rice flour can be substituted with another dog friendly flour.
Dog Yogurt Icing
The icing on the carrot pupcakes is made with plain Greek yogurt and cream cheese. It's an optional treat for the dogs and makes you feel like you are making a cupcake too!
Our topping was slathered on but you could make yours thicker and pipe it on for a prettier version.
Remember to go slowly when introducing new foods. And we recommend checking with your veterinarian first if your dog has any digestive issues or other health concerns.
Recipe Tips
If you are using cupcake liners, remove them before giving them to your dogs. To be honest, it's easier to make them without. We used them for the photos.
The applesauce could be replaced with pumpkin puree.
Storage
The pupcakes should be stored in the refrigerator in a sealed container. They will last up to 5 days.
These carrot pupcakes can be frozen too. Store them either in a ziplock bag or air tight container and they will freeze for up to 3 months. Freeze them BEFORE adding any frosting though.
More pupcake recipes
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Carrot Pupcakes
Ingredients
Pupcakes
- 1 cup carrot, grated
- 1 cup rice flour
- ½ cup rolled oats
- 2 teaspoon cinnamon
- ½ cup applesauce
- 2 large eggs
Yogurt Icing (Optional)
- ½ cup Greek yogurt
- 2 oz cream cheese
Instructions
- Preheat the oven to 180C/350F degrees
- In a large bowl mix the eggs with the applesauce.
- Stir in the carrots, then add the dry ingredients. If your mixture is too stiff add more applesauce or water.
- Spoon into a muffin tin (cupcake liners optional but if you don't use them, grease the tin beforehand)
- Bake for 25 minutes until firm.
- Set aside to cool.
Make the Yogurt Icing
- In a small bowl, beat the cream cheese until smooth. Stir in the Greek yogurt.
- Spoon the icing over the pupcakes.
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