Carrot Cake Pupcakes
For my fur babies birthdays, I always make them pupcakes. They have even been known to have a birthday party or two. My favorite was for their third birthday we had an “I Ain’t No Puppy Pool Party”. Party hats were included. Obviously.
This year for their eighth birthday we celebrated with carrot pupcakes. These boys love carrots as treats so I knew they’d love them in pupcake form. Carrot cake is so dang good with the spicy cake and creamy frosting. Mmm. I knew I needed to make this cake as healthy as possible and dog friendly, but I also wanted to make it something us humans could enjoy as well.
There was a taste test of the pupcakes to make sure they were all good for the pups and they were so moist and flavorful. I will definitely be making this again in cake form for the family and with cream cheese frosting. It was that good.
The boys loved them and I’m sure your fur babies will too! Note that I decorated some of these with pecans. Those were the ones my husband and I were eating, but if making them for your pups stick with carrots.
Carrot Cake Pupcakes
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- ½ cup shredded coconut (I prefer the finely shredded)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 tablespoon all spice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon pink Himalayan salt
- 3 eggs (room temp)
- ¾ cup maple syrup
- ½ cup almond butter (peanut butter will also work)
- ¼ cup + 6 tablespoons unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/3 cup melted coconut oil
- 3 cups shredded carrots (I like to shred the carrots into the batter to retain all moisture)
- ½ cup melted coconut butter, optional
Instructions
- Preheat oven to 350⁰F. Line a muffin tin with baking cups.
- In a large bowl add all dry ingredients – almond flour, coconut flour, coconut, baking soda, baking powder, cinnamon, allspice, nutmeg, cloves, and salt. Mix until combined.
- Add in wet ingredients – eggs, maple syrup, almond butter, almond milk, vanilla, and oil and mix until well combined. Fold in the shredded carrots.
- Divide into the 12 muffin tins and bake for 20-25 minutes or until a skewer comes out clean. Remove from tin and place on a cooling rack to cool completely.
- Drizzle melted coconut butter over cooled cupcakes to act as frosting. You may need to add a splash of avocado oil to the coconut butter if it won’t melt to drizzling consistency.
