Peanut butter & carrot Pupcakes

This week, my friend, Duna the Boxer turned four! To celebrate, I decided to make Duna some yummy peanut butter & carrot pupcakes for her. She told me that she also enjoys a good carrot for a snack too, so I made sure that carrots were well included in these pupcakes!

We held a small party at the dog park for her birthday, it was so much fun. Although, I ate a bit too much cake, I couldn’t resist the carrot temptation! It’s okay though, I didn’t eat it all, my friends got to have some cake too! I think Duna may have enjoyed them a bit too much as well, she almost ate the paper while I was licking off the icing. What? I had to help her eat them, it’s what friends do, right?

My mum tried to get some photos of us together but we just wanted to play and eat! You can’t blame us, we’re dogs after all! I think from these photos you can tell we were having too much fun to care!

All in all, these pupcakes were GREAT! They went down so well with my friends, especially Duna. They are tasty and super yummy, with or without icing… yes, I had one before they were iced… I had to make sure they were just right for everyone. I would definitely recommend giving these a go for your pups birthday! Oh, and they’re really easy to make. I must admit my mum had to ice the cakes for me, when I did it, it didn’t exactly come out well, photo evidence below. Don’t forget to tag me on Facebook or Instagram if you decide to give these a go! 🙂

Prep time: 20 minutes

Cooking time: 15 minutes

Total cooking time: 35 minutes

Makes approximately 12 pupcakes


Cupcake mixture

1 cup (140g) whole-wheat flour

¼ cup (35g) rolled oats (blitzed to a fine powder using a hand blender or food processor)

2 tsp baking powder

1 tbsp apple cider vinegar

¼ cup (60nl) vegetable oil

¼ cup (60ml) oat milk

3 heaped tbsp peanut butter (raw, natural & unsalted)

2 large eggs

1 carrot (peeled and grated)


200g low fat cream cheese

1 carrot (finely grated)


1. Pre-heat oven to 180°C (356°F). Line a muffin tin with cupcake paper or silicone cases.

2. In a large bowl, whisk together the apple cider vinegar, vegetable oil, oat milk, peanut butter, and eggs until combined well.

3. Then, sift in the whole-wheat flour and baking powder, add in the oats. Using a wooden spoon, mix together until you get a smooth lump-free cake mixture.

4. Add and fold the grated carrot into the mixture.

5. Fill each cupcake case with approximately 1 heaped tablespoon of cake mixture. Bake the cupcakes for 15 minutes at 180°C (356°F) or until a knife inserted in the centre comes out clean.

6. While the cupcakes are cooling on a wire rack, add the cream cheese into a bowl and beat until you have a smooth, creamy texture. Then, mix in the finely grated carrot.

7. Using a spoon shaped cake spatula or a spoon, put the mixture into an icing piping bag. If you do not have an icing piping bag, you can make one with a zip lock bag by snipping one of the corners of the bag off to squeeze the icing out.

8. Once the cupcakes have cooled, ice the cupcakes and decorate with a biscuit of your choice.

9. Serve to your pup! Store in an air tight container in a refrigerator for 3-4 days.

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