Carrot and Peanut Butter Pupcakes

Give your dog the royal treatment with these amazing homemade pupcakes featuring shredded carrots and creamy peanut butter.

Carrot and Peanut Butter Pupcakes in clear container with red ribbon
Photo: Brie Passano
Prep Time:
15 mins
Bake Time:
12 mins
Cool Time:
10 mins
Total Time:
37 mins
48 pup cakes


  • 1 ¾ cup white whole wheat flour

  • 1 teaspoon baking powder

  • 2 eggs

  • ¾ cup shredded carrots

  • ½ cup natural creamy peanut butter

  • cup unsweetened applesauce

  • ¼ cup honey

  • 1 tablespoon canola oil

  • 1 cup natural apple juice

  • ½ cup natural creamy peanut butter (optional)

  • 3 ounce cream cheese, softened (optional)


  1. Preheat oven to 350°F. Grease and flour forty-eight 1 3/4-inch muffin cups or line with paper bake cups. In a medium bowl stir together flour and baking powder.

  2. In a large bowl beat next six ingredients (through oil) with a mixer on low to medium until combined. Add flour mixture and apple juice alternately, beating on low after each addition until combined. Divide batter among prepared muffin cups.

  3. Bake 12 to 15 minutes or until a toothpick comes out clean. Cool in muffin cups on wire racks 10 minutes. Remove from cups; cool on wire racks.

  4. If desired, in a small bowl beat 1/2 cup peanut butter and cream cheese on medium until combined. Using a decorating bag fitted with a large star tip, pipe a star onto each pup cake.

To Store

Place pup cakes in an airtight container. Store in refrigerator up to 1 week.

Nutrition Facts (per serving)

45 Calories
2g Fat
6g Carbs
1g Protein
Nutrition Facts
Calories 45
% Daily Value *
Total Fat 2g 3%
Cholesterol 8mg 3%
Sodium 26mg 1%
Total Carbohydrate 6g 2%
Total Sugars 2g
Protein 1g
Calcium 7mg 1%
Iron 0.3mg 2%
Potassium 10mg 0%
Folate, total 2.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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