Spiced Carrot Pup Cakes with an optional Parsley Glaze

Servings

Makes 12 Mini Pup Cakes

Ready In:

30-40 Minutes

Effort Level:

Easy

Good For:

Carrots are high in Vitamin A, Parsley is great for fresh breath

About this Recipe

I’ve been keen to do a Pup Cakes recipe for a while, and my GBBO challenge lended itself nicely. Week 2 was Cake week, furthermore, the Technical Challenge was a green cake – le gateau vert to be precise – Who’d ever heard of one of those before now!

I settled on using Carrot as the main veg base in these cakes, as its a favourite of many a dog including mine – see another Carrot recipe here. Inspired by said green cake, I decided, however to add an optional Parsley Yoghurt glaze to my Pup Cakes. They are just as delicious without however, and likewise, will store longer without the glaze.

You will need a mini muffin tin, I used my new silicone one of which Im super impressed with how neatly they popped out. If you have a larger dog, you can off course use a normal muffin tin, add 10 minutes on to your bake time. I also used my Nutri Bullet to make the parsley glaze. A food processor could also work.

 

Ingredients

  • 125g (1 cup) Buckwheat Flour

  • 2 Carrots Finely grated, or blitzed in a food processor
  • 2 Tbsp Honey
  • 2 x Large Eggs
  • 1 tsp Cinammon
  • 3 Tbsp of Greek Yoghurt (Full fat) – Optional for the glaze
  • Handful of Parsley – Optional for the glaze
  • Coconut Oil for greasing
  • 100ml room temperature water

Step by Step Instructions

Step 1

Preheat the oven to 180. Grease your Muffin tin with Coconut Oil

Step 2

Peel and finely grate the Carrots, Alternatively, blitz in a food processor

Step 3

Mix together the Cinnamon and Flour in a mixing bowl

Step 4

Whisk together the Eggs, Honey, Water and Carrots in another bowl

Step 5

Fold the wet ingredients into the flour mix and gently fold until mixed well

Step 6

Spoon into your muffin tins. The Cakes won’t rise so fill all the way up to the top. Place in the centre of the oven for 20 minutes

Step 7

If you want to make the optional glaze, Whizz a handful of Parsley in your food processor and then mix in with the Greek Yoghurt. I actually used my Nutri Bullet and whizzed then both around at the same time

Step 8

Once the cakes are out of the oven, Take out of the Silicone Moulds when they have cooled slighly and leave to cool completely. They are perfectly delicious as this and will store for 4-5 days in a cake tin.

Step 9

Once cooled and only when you will be serving, you can glaze. I used a tea spoon and just dribbled the glaze on from a distance, If you want a more perfect look you can opt for a piping bag, or you can dunk the top of the cake in the glaze for 100% coverage. Once glazed these will need to be stored in the fridge and will be good for a couple of days. Alternatively you can keep a tupperware of the glaze in the fridge and just add to each cake when giving one to your dog.

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