Carrot Cake Pupcakes
A soft and healthy treat made with shredded carrots, pumpkin, and applesauce. Baked in muffin tins and topped with a creamy yogurt-peanut butter frosting.
Ingredients
Cake Batter
- 1/2 cup canned pumpkin purée (not pie filling)
- 1/2 cup unsweetened applesauce
- 2 tbsp melted coconut oil
- 1/2 cup carrots grated
- 1 cup whole wheat flour
- 1 tsp baking powder
Frosting (Optional)
- 1/2 cup plain Greek or regular yogurt
- 1/4 cup peanut butter chunky or smooth (no xylitol)
Instructions
- Preheat oven to 350°F. Line a muffin tin with 12 paper liners.
- In a mixing bowl, whisk together the pumpkin, applesauce, coconut oil, water, and egg.
- Add in the flour and baking powder, stirring until combined.
- Fold in the shredded carrots.
- Divide the batter evenly among muffin cups, filling each about ⅔ to ¾ full.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5–10 minutes, then transfer pupcakes to a wire rack to finish cooling.
Make the Frosting
- In a small bowl, mix yogurt and peanut butter until smooth.
- Once pupcakes are fully cooled, spread frosting on top. Serve fresh or refrigerate.
Notes
- Why dogs love it: Lightly sweet, soft texture, and peanut butter frosting
- Health perks: High fiber and low added fat, with no added sugar
- Carrot tip: Use freshly grated carrots for moisture and better texture
- Storage tip: Store leftovers in an airtight container in the fridge for up to 5 days