Carrot Cake Dog Cupcakes

7 40 167
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 12
Carrot Cake Dog Cupcakes
Health Highlights


2 cup grated Carrots
3 medium egg Egg
3/4 cup Applesauce, unsweetened
2 tsp Cinnamon
1/2 cup Rolled oats, dry
3 cup Wheat flour, whole wheat
227 gm Cream cheese, fat free



Preheat oven to 350° F.

Lightly spray cups of muffin tin.

In a large bowl stir together the carrots, eggs and 1/2 cup applesauce. Set aside.

In another medium bowl whisk together the cinnamon, oats and flour.

Slowly mix in the dry ingredients. Stir until well blended.

Spoon mixture into muffin tin. The dough will be thick, so you may wet your fingers to press the dough into place.

Bake for 25 minutes.
Cool completely on a wire rack before frosting or serving.


Blend cream cheese and remaining applesauce with a hand mixer until well blended.

Spoon into a pastry bag for easy decorating and frost muffins after they've cooled.

Storing: These dog cupcakes will keep fresh in your refrigerator for 2 weeks. You can freeze them for up to 2 months. If you are going to freeze them, do not decorate with the frosting until they have thawed.

Nutrition Facts

Per Portion

Calories 167
Calories from fat 23.5
Calories from saturated fat 5.9
Total Fat 2.6 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.6 g
Cholesterol 50 mg
Sodium 165 mg
Potassium 223 mg
Total Carbohydrate 28.5 g
Dietary Fiber 4.1 g
Sugars 3.8 g
Protein 9.4 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 0.1
Vegetables 0.3

Energy sources


Meal Type(s)