Name: Carrot Cake for Dogs - Pupcake
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 cup whole wheat flour; ¼ tsp baking soda; 1 lrg egg; ½ cup greek yogurt, plain; ½ cup applesauce, unsweetened; ¼ cup coconut oil, melted; 1 cup carrots, freshly shredded; ½ cup creamy peanut butter, all natural; ½ cup greek yogurt, plain; 1 banana, ripe (mashed)

While this Carrot Cake for Dogs – Pupcake (with Peanut Butter Frosting) recipe may sound unhealthy or indulgent, the ingredients are dog friendly without any added sugars or preservatives. They are simple to make and your pup is going to love these delicious treats!

I love making treats for my boy Magnus, and since his birthday is right around the corner, I knew I needed to come up with a birthday dog cupcake he would love! I worked on several different recipes iterations until I came up with this one and he loves it! The humans in our house also taste-tasted and gave the thumbs 👍. So not only is it a dog friendly carrot cake pupcake, it’s human friendly as well. Not gonna lie, we really enjoyed it with the frosting! The banana adds a natural sweetness that’s amazing!

Three frosted pupcakes on a clear glass plate.

This doggie cupcake is a bit more dense than the average cupcake, and has a chewy texture that your pup with love! We use wholesome ingredients so that it has nutritional benefits while giving your beloved friend a sweet treat without any processed sugars.

Ingredients

Carrot Pupcakes:

Whole wheat flour: 1 cup of whole wheat flour. If your pup has a wheat allergy then substitute with oat flour.

Baking soda: 1/4 teaspoon of baking soda. This gives the pupcake a little bit of lift.

Egg: one large egg.

Greek Yogurt: 1/2 cup of plain greek yogurt. Adds a moist and dense texture.

Applesauce: 1/2 cup of plain unsweetened applesauce. Adds to the moist texture along with the yogurt while giving the cupcake a natural sweetener.

Coconut oil: 1/4 cup melted coconut oil.

Carrots: 1 cup of freshly shredded carrots – equals about 2 carrots. Use a food processor with grater attachment or a box grater to finely shred the carrots. Freshly grated carrots are more moist than store-bought shredded carrots and are typically more finely shredded which is more optimal for baking.

Three individual clear glass bowls filled with creamy peanut butter, plain yogurt, and mashed banana.

Peanut Butter Frosting:

Peanut butter: 1/2 cup of creamy all-natural peanut butter with no added sugar. It’s important to choose a brand that does not contain xylitol as this can be poisonous for dogs. Also, it’s important to choose creamy peanut butter versus crunchy as you want a creamy texture for the frosting.Plus, what dog does not go crazy for peanut butter?!

Yogurt: 1/2 cup of plain greek yogurt. Good for dog’s digestion.

Banana: 1 ripe banana mashed. Add natural sweetness to the frosting.

Equipment:

Muffin pan – normal/regular size
Paper liners for pupcakes
Hand-held mixer or whisk
Food processor with grater attachment to box grater

Instructions

Three bowls: one with dry flour ingredients, one with wet ingredients and one with shredded carrots.

Pupcake:

Preheat oven to 350℉. Line a regular muffin pan with cupcake liners or oil the muffin pan to prevent sticking.

In a medium mixing bowl, add the egg, coconut oil, applesauce and yogurt. Beat together using a hand-held mixer or whisk.

In a large mixing bowl, using a whisk, blend together the flour and baking soda.

Add the wet ingredients (applesauce, egg, yogurt, coconut oil) to the dry ingredients (flour, baking soda) and mix together using a hand-held mixer or large spoon. Mix until just batter forms – it will be thick.

Add the shredded carrots and fold in.

Spoon the pupcake batter into the muffin cups, about 3/4 the way full.

Place in the preheated oven and bake for 20 minutes until a toothpick inserted in the middle comes out clean. If not, bake another 3-5 minutes.

Remove cupcakes from pan and cool at room temperature on a wire rack while you make the frosting. If you used cupcake liners, remove them while slightly warm to prevent sticking.

Frosting:

In a medium mixing bowl, add the banana and mash with a fork. Add the peanut butter and yogurt to the bowl. using a hand-held mixer or whisk, beat ingredients together until creamy.

Frost the pupcakes with a pastry spatula, spoon or butter knife.

Serve this delicious treat to your furry friend as a birthday treat, special occasion or any occasion!

This pupcake has a slightly denser texture than a traditional cupcake, so it holds together better while your pup eats—meaning less mess and no crumbs to clean up!

Storage

These delicious pupcakes can be stored in the refrigerator in an airtight container for up to one week and 3 months in the freezer if they are not frosted Frosted pupcakes will last 3-5 days in the refrigerator in an airtight container.

Is this dog pupcake recipe safe for dogs?

Yes! The ingredients in this recipe are all dog-friendly ingredients and dog safe. Not only are these dog-safe, they are people safe! If you want nutrient filled, low calorie with no added sugar treat, this one is for you!

We use simple ingredients that you probably already have in your kitchen.

**If your dog has allergies, then you do need to consider that and swap out or omit those ingredients. And as always, if your dog has any allergies or restrictions, make sure to check with your veterinarian.

Great Dane dog eating a carrot cake pupcake

This doggy cupcake recipe is one of Magnus’s favorite! He not shy to sneak one of the cooling rake when we are not looking either!

If your pup likes this pupcake recipe, check out these other tasty homemade dog treats; Homemade Soft Dog Treats, Bacon Cheddar Dog Treats , and our Peanut Butter and Banana Dog Treats!

I hope your furry baby loves this Carrot Cake for Dogs – Pupcake as much as Magnus does! We love to hear from our readers, let us know if you make this recipe or have any questions by leaving a comment below.