I found this recipe on Pinterest from the Pretty Little Pastimes blog.  Her recipe calls for cupcakes but I baked a cake and doubled the recipe.

I had gone to Sugarcreek, OH with my cousin, Carolyn, and had a great time (more on that in another blog) and found the paw print form at the Amish Flea Market.  Our eyes lit up when we found it and I said…PERFECT!!!  LOL!  You can bake in this form up to 350 degrees.  I washed it by hand and put it away for another time!  Honestly, this recipe was so good that while I was making it, I tried it a few times myself.

Ingredients:  (remember, if you are making a bigger cake, don’t forget to double this recipe)

• 1 egg
• 1/4 cup peanut butter – Sugar Free
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1/3 cup honey
• 1 cup shredded carrots
• 1 cup whole wheat flour (preferred) or white flour
• 1 teaspoon baking soda

Preheat your oven to 350 degrees. In a mixing bowl, combine the egg, peanut butter, oil, vanilla, and honey. Blend well. Stir in the carrots and mix thoroughly. Sift flour and baking soda together and fold into batter.

Fill 6 lined cupcake molds 3/4 of the way full with the batter. Bake for 20 minutes (35-40 minutes if making one full cake) or until cooked through. Remove from the oven and let the pupcakes cool completely before frosting.  My cake only took 20 minutes and it was done.  I let cool before putting on the plate.

You can add whatever topping (a topping your pup can eat) and I chose peanut butter to keep it simple.  I wasn’t sure how the dogs would react to it digestive wise.  Maggie loved it but Jake wasn’t as impressed and all was good in the bowl department.  LOL!

Check out last year’s birthday HERE and HERE!  I can’t believe my monsters are 2 years old already!!!  They have given us so much love over the past 2 years and we wouldn’t know what to do without them.  Check out my post  HERE on how dogs show their love.  Hope you enjoyed this post!  Don’t forget to comment and share with friends!