Carrot-Carob Pupcake Recipe (Happy 3rd Birthday, Buster!!)

August 20, 2014.

HAPPY 3rd BIRTHDAY, BUSTER!!

As is customary, before sunrise, Chef Bolter put on his chef hat and got to working on "birfday pupcakes" in the kitchen for his big bwudder.  This year, he decided to make Carrot-Carob Pupcakes with Peanut Butter-Carob frosting.  This recipe was inspired by Stacy (@cobragal) one of our Instagram friends who was kind enough to share TONS of pup-friendly recipes with us!! Thank you, Stacy!

INGREDIENTS:

Makes 8-10 pupcakes or 24-36 mini pupcakes

Pupcake batter:

1 cup Whole Wheat Flour

1 tsp Baking Soda

1 Egg

1/4 cup Honey

1/4 cup Vegetable Oil

1/4 cup Peanut Butter

1/2 cup Shredded Carrots

1/4 cup Carob Chips

Frosting:

1/2 cup Non-Fat Cream Cheese

1/4 cup Peanut Butter

1 tbs Honey

Directions:

1. Preheat oven to 350 degrees.

2. In a small bowl, mix together dry ingredients for the pupcake batter.  In another bowl, whisk together the egg, honey, peanut butter and vegetable oil until thoroughly combined.  Stir in the dry ingredients and then the carrots and carob chips.

3. Spoon the batter into the pupcake liners.

4. Bake the pupcakes for 15-18 minutes or until a toothpick in the center comes out clean.

5. Let it cool.

Let the Birthday Boy have a lick!!

6. For the frosting, whip the cream cheese, peanut butter and honey together until light and fluffy.  Pipe (or spread) the frosting on the cooled pupcakes.

7. Top with decorate carrots (in Bolter's case, a heart shaped carrot), or carob chips.... and VOILA!!

Make a wish, Buster!!

Remember to sing Happy Birthday... or in our case, attempt to "sing" Happy Birthday: 

ENJOY!!

*I'm completely aware my singing has not improved since last year's birthday singing:

Also, for recipes on Peanut Butter & Carrot Birfday Pupcakes (the ones Bolter made for Buster's 2nd Birthday, check out the video recipe: