Birthday Carrot Pupcakes for Lulu

Happy 7th birthday to my girl, Lulu.  She’s finally attained that perfect middle-aged cranky Crone status, in dog years, that is.  Think Gladys Kravitz in a little dog suit, with an agent and an annual contract (Phoebe – who may look ditsy – is her cracker jack negotiator).

Lulu’s annual kvetching contract renewal includes an afternoon per quarter to shop online for a bit of new couture in the form of cashmere (think blankets, sweaters, and if she could, boots).  Add to that a demand for a daily nap in the sun without Phoebe’s shadow blocking it.  Oh, and a magically full vending machine continuously loaded with homemade treats.  And of course, when in France, free rein to pee on the shoes of elderly French ladies in Paris who ungraciously call her une vilaine petit bouledogue français.

Thankfully, we are not in France this year.

Next to cheese and forty day old dried worms – which she manages to stash under the inside door mat from time to time –  carrots are one of her favorite foods.  Actually, all food is her favorite food, but if you gave her, say a spinach leaf and a carrot piece side by side, carrot wins every time.

So for this birthday I decided to take a riff on the Carrot Cake from Flour Bakery and make a mini cupcake puppy version along with a tiny little heart-shaped cake for the princess of quite a lot.

It is an easy recipe and don’t skip the frosting which is a splash of Greek yogurt – another favorite.

Happy birthday to the canine girl who provides us with endless entertainment and love.  We love you, contract and all, right back.  And please don’t make me return the cashmere – that color really does look fabulous on you!

Everyone sing along now.....Happy Birthday to ME - Happy Birthday to ME!

Wait! Wait. I'm not done. Happy birthday to me, happy birthday to me...

Birthday Carrot Pupcakes
  • 3-4 oz. brown rice flour
  • 1 egg
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 2 oz. finely shredded carrot
  • pinch cinnamon
  • pinch ground ginger
Frosting and decorations
  • 1 small container plain Greek yogurt
  • tiny carrot hearts and flowers
  1. Preheat oven to 325. Line a mini cupcake pan with about 8 liners.
  2. In one bowl mix all the ingredients with a wooden spoon until well blended. The batter should be thick but not like dough. If you need, add a tiny bit of water to the batter or a little bit more flour to get it to the right consistency. You will want to scoop it into the cupcake liners with a small ice cream scoop. Fill almost to the top - the batter won't rise much at all.
  3. Bake about 12 minutes and rotate pan. Bake about 10 minutes more or until a toothpick almost comes out clean. Cool.
  4. Top with a splash of yogurt and a decoration. Serve with a napkin...


Really. The Presents are where?


  1. Oh man, that last picture is great. They must be very well-trained to pose with treats right in front of them.

  2. Christine Slemmer says:

    OMG I love those girls. Happy Birthday Lulu. Kisses to you both


  1. […] party and use it as party favors for the guests. There were a lot of recipes but I decided to give Gluten Free Canteen’s Birthday Carrot Pupcakes a try since the cakes look like something I’d like to […]