Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 cup peanut butter
- 1/4 cup vegetable oil
- 1 cup shredded carrots
- 1 teaspoon vanilla extract
- 1/3 cup honey
- 1 egg
For the frosting:
- 8 ounces cream cheese, softened
- 1/4 cup peanut butter
Directions:
- Preheat the oven to 350°F (175°C). Grease or line a muffin pan with paper liners.
- In a large bowl, combine the whole wheat flour and baking soda. Add the peanut butter, vegetable oil, shredded carrots, vanilla extract, honey, and egg. Mix until well combined.
- Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- For the frosting, beat together the cream cheese and peanut butter until smooth. Spread over the cooled pup cakes before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 200 kcal | Servings: 12 pup cakes
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