Ingredients
Scale
- FOR THE CAKES:
- 2 cups carrots, shredded
- 3 eggs
- 1/2 cup unsweetened applesauce
- 2 tsp cinnamon
- 1/2 cup rolled oats
- 3 cups whole wheat flour
- FOR THE FROSTING:
- 8oz low fat or fat free cream cheese, softened
- 1/2 cup unsweetened applesauce
Instructions
- Preheat oven to 350F
- Apply cooking spray to muffin tin
- Stir together the carrots, eggs, and applesauce
- In another bowl, combine cinnamon, oats and flour.
- Add the egg mixture and mix until well-blended. Add water a spoonful at a time if dough is too dry.
- Press into muffin tin. The dough won't rise very much, so you can fill them all the way without fear of overflow.
- Bake for 20-25 minutes. Let cool completely on wire rack.
- FOR FROSTING:
- Whip together both ingredients until light and fluffy.
- Spoon frosting into pastry bag and pipe onto pupcakes, or spread with a knife.
- Store extra cupcakes in refrigerator, and let come to room temperature before feeding to pups.
