Carrot Peanut Butter Dog Cupcakes Recipe 45

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CARROT PEANUT BUTTER DOG CUPCAKES RECIPE - (4/5)



Carrot Peanut Butter Dog Cupcakes Recipe - (4/5) image

Provided by mszcookie

Number Of Ingredients 10

1 cup white flour
1 top baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg
8 oz cream cheese, whipped
Milk Bone Dog Biscuits, optional

Steps:

  • Mix flour and baking soda together and then add all other ingredients. Bake at 350 for 30-40 minutes. Frost with wiped non-fat cream cheese. I doubled the recipe and made cupcakes out of the batter which made about 13 cupcakes. I baked them for about 20-25 mins. I only had enough whipped cream cheese for 9 of them with one package of cream cheese.

DOGGIE BIRTHDAY CAKE



Doggie Birthday Cake image

I made this one year for my dog and she ate it all up. The honey is optional, but it makes it sweeter for the dog...and yes, I tried some. It's pretty good.

Provided by tiggertiffin87

Categories     Everyday Cooking

Time 1h15m

Yield 6

Number Of Ingredients 8

1 egg
¼ cup peanut butter
¼ cup cooking oil
1 teaspoon vanilla extract
⅓ cup honey
1 cup shredded carrots
1 cup whole wheat or white flour
1 teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 6 cup ring mold.
  • Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan.
  • Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 18.8 g, Cholesterol 0 mg, Fat 14.9 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 275.5 mg, Sugar 2.2 g

CARROT AND PEANUT BUTTER CUPCAKES FOR DOGS



Carrot and Peanut Butter Cupcakes for Dogs image

A yummy cupcake recipe for your fur baby. You can use any type of dog-friendly fruit for the garnish. I like to use a banana slice, cube of apple, or blueberry. You can also garnish with a small dog treat.

Provided by Barbell Bunny

Categories     Vegetable

Time 35m

Yield 24 mini muffins, 24 serving(s)

Number Of Ingredients 8

2 cups carrots, shredded
1/2 cup applesauce, unsweetened
3 eggs
2 teaspoons cinnamon
1/2 cup rolled oats
3 cups whole wheat flour
1/2 cup peanut butter
fruit, for garnish

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the carrots, eggs, and applesauce.
  • In another bowl, mix the cinnamon, oats, and flour.
  • Add wet to dry ingredients and mix until blended.
  • If you feel the mixture is too dry, add 1 - 2 tablespoons water.
  • Pour mixture into lightly greased muffin tins.
  • Bake for 25 minutes.
  • Cool completely.
  • Frost each muffin with a light swirl of peanut butter and top with fruit garnish of your choice.

Nutrition Facts : Calories 106.9, Fat 3.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 42.8, Carbohydrate 15.3, Fiber 2.6, Sugar 1.1, Protein 4.5

PEANUT BUTTER AND CARROT DOG TREATS



Peanut Butter and Carrot Dog Treats image

These tasty dog treats made with crunchy peanut butter, grated carrots, pumpkin puree, and applesauce make great gifts for your dog-owning friends. You can use larger cookie cutters to make biscuit-sized treats or smaller ones, if needed, for training purposes. Store cooled treats in an airtight container for up to 1 week, or in the freezer for up to 3 months.

Provided by jaybu

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 300

Number Of Ingredients 9

1 cup grated carrot
¾ cup natural peanut butter, chunky
½ cup unsweetened applesauce
½ cup pumpkin puree
¼ cup water
2 eggs
2 ½ cups whole wheat flour
1 teaspoon ground cinnamon
4 tablespoons whole wheat flour, or as needed

Steps:

  • Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely.
  • Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart.
  • Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely.
  • Repeat baking and cooling remaining dough.

Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.1 g, Cholesterol 1.1 mg, Fat 0.4 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 4.2 mg, Sugar 0.1 g

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