Wholemeal Peanut Butter Carrot Pupcakes

2012 was quite a special year for my dog Trixie, she was turning double digits and I knew it called for a celebration, we've had her for ten whole years, and yet she still shows no signs of ageing. The celebration was nothing special, just a make believe party with cake. Since peanut butter is Trixie's favourite I new I had to make these Wholemeal Peanut Butter Carrot Pupcakes, and I'm glad she did because she is in love with these, too bad this is defiantly a sometimes treat for animals. Although I made 1 large cupcake and 4 small, I defiantly didn’t feed all of these to her. Dogs and other animals have very different diets to humans; so don't go overboard when baking for pets, as they can get quite ill. And yes, in theory people can eat these as well, there's nothing strange in them, however I can’t vouch for the taste, as I was too squeamish to try one.

{Whole Meal Peanut Butter Carrot Pupcakes}

Serves: 2 large or 8 small cupcakes

Ingredients

1 tablespoon cooking oil

1 small egg

1 heaped tablespoon natural peanut butter

1 teaspoon vanilla extract

1 tablespoon honey

¼ cup carrot, shredded

¼ cup whole wheat flour, sifted

½ teaspoon bicarb soda

extra peanut butter for frosting

dog treats for garnish

Directions

Preheat your oven to 180c and line a pan with paper liners.

In a mixing bowl whisk together the egg, oil, vanilla, honey and peanut butter until smooth and glossy, then add the carrot and whisk again.

Add the flour and bicarb soda and continue to whisk together until just combined.

Evenly distribute the cake batter between the cake liners, filling them right to the top.

Bake for 20-25 minutes until golden brown or when a toothpick inserted into the centre comes out clean.

Invert onto a cooling rack and leave to cool for 30 minutes before frosting with peanut butter.