Carrot and Molasses Pupcakes - om nom nom nom

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When Starbuck got sick I really started to think about what type of food the bb's are eating, including their treats. Last Christmas Dave got me a kitchen aid mixer to support my interest in baking for them. And since then I've had lots of fun baking. For those of you who don't know me its amazing that I'm actually spending time in the kitchen. I barely even cook for Dave!

Anyway, here are some pics of carrot and molasses pupcakes I made. These pupcakes are good for our pups as they are high in vitamin A and potassium.

The carrots and molasses:

The next asian martha:

 

Baking:

 

Waiting anxiously:

 

They are ready!

 

ZuZu gets first bite, she's older than Hampton and plus it was her birthday that day:

You can add yogurt or cream cheese icing ( fyi - not the low-fat kind for either) but i decided not to as too much dairy isn't always good for puppies.

These will keep in the fridge for 1 week. Let me know if you want the recipe!

*updated*

Here is the recipe from 'The Healthy Dog Cookbook' by Jonna Anne with Mary Straus.

Prep time: 15 min
Makes about 12 pupcakes

1 1/2 cups whole wheat flour
1 tbsp baking powder
1/2 cup rolled oats
1 cup finely grated carrots
1/2 cup blackstrap molasses
1/2 cup water
1 egg
1 1/2 tbsp vegetable oil

1.  Preheat oven to 350F / 180C
2. Combine the flour, baking powder and oats in a small bowl
3. Thoroughly combine the carrots, molasses, water, egg, and oil in a large bowl
4. Fold the dry ingredients into the wet and mix well.
5. Pour the batter into small cupcake pans and bake for 20 minutes

Note: Store the Birthday Cupcakes in the refrigerator for 1 week.

We'd love to hear from you once you give this a try!