Doggie carrot cup cakes

It’s coming up on the boy’s 4th birthday! Time to create new treats for them!

Found this site and this recipe! The only change i made was i didn’t have unsweetened apple sauce, and i added a little water. Well and i didn’t bother with the frosting – and i made them in mini muffin pans. Next time i would cook it for 20-30 and check on them after that.

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Ingredients:

Muffins:

  • 2 cups shredded carrots
  • 3 eggs
  • 1/2 cup applesauce, unsweetened
  • 2 tsp. cinnamon
  • 1/2 cup rolled oats
  • 3 cups whole wheat flour

Frosting:

  • 8 oz. low fat cream cheese, softened
  • 1/4 cup applesauce, unsweetened

Instructions:

Muffins:

  1. Preheat oven to 350° F
  2. Lightly spray cups of muffin tin.
  3. In a large bowl stir together the carrots, eggs and applesauce. Set aside.
  4. In another medium bowl whisk together the cinnamon, oats and flour.
  5. Slowly mix in the dry ingredients. Stir until well blended.
  6. Spoon mixture into muffin tin. The dough will be thick, so you may wet your fingers to press the dough into place.
  7. The dog cupcake will not rise very much, so do not worry about over filling the muffin tin.
  8. Bake for 25 minutes.
  9. Cool completely on a wire rack before frosting or serving.

Frosting:

  1. Blend both ingredients with a hand mixer until well blended.
  2. Spoon into a pastry bag for easy decorating.

Storing: These dog cupcakes will keep fresh in your refrigerator for 2 weeks. You can freeze them for up to 2 months. If you are going to freeze them, do not decorate with the frosting until they have thawed. For more information on how to store homemade dog treats please review our tips.