The Dog Friendly Carrot Cake Dillon and I baked for Dougal’s Birthday this weekend was a huge success and very easy to make so I thought I’d share it. I think it would work also as muffins that could be frozen (un-iced) and then defrosted as and when you want to treat your lovely doggo. I can’t take credit for the recipe, I pulled together various other recipes, suggestions and ideas and this is the result:

Ingredients:

2 eggs

125gms Peanut Butter, (I used smooth).

40ml Vegetable Oil

170ml Milk (I used Oat Milk)

85gms Honey

625gms Grated Carrots

500gms Wholemeal flour

2.5 tsp Baking Soda

For the Icing:

600gms Mashed Sweet Potatoes

200gms Plain Yogurt

Method:

For the Cake

Preheat your oven to 180c/350f (160c fan).

Grease and line the base of a 9 inch spring form tin (you could make it a sandwich cake and use 2 x 8 inch pans, adjust your baking time accordingly).

Whisk together the eggs, peanut butter, oil, honey, and milk.

Mix in the carrots.

Now mix in the flour and baking soda until combined.

Pour your mix into your prepared tin.

Bake for 35-40 mins or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool completely before icing.

For the Icing:

Microwave your sweet potatoes, approximately 5 mins per potato. Leave to cool. (You can get these started while you start making the cake).

Once cool, peel off the skins.

In a bowl mash the potato and yogurt together.

When your cake is cool you can ice your cake. I used the largest nozzle I had (there will be some lumps of potato) and piping bag to make rosettes, but you can spread the potato across the top of the cake if you don’t have piping equipment.

I then decorated with 12 dog biscuits, in an attempt to make 12 portions!