I'm not going to do that thing that recipe writers do in which I tell you a story about my Aunt's second cousin's dog who was originally from Switzerland and only ate carrots and peanut butter so she created this recipe for him (and then make you scroll through link ads you'll accidentally click on and curse at.)
We made Jax a birthday cake and we thought we should share the recipe with you! We adapted it from a simple one here to shorten the bake time and work with what we already had in the house. And Jax's verdict? Delicious!
Goodies Needed for cake:
1/4 cup of Peanut Butter
1/4 cup of cooking oil
1 teaspoon of vanilla (Do dogs care about vanilla? I'd say this is optional. It's probably more so it smells good to humans, but whatever.)
1/3 cup of shredded carrots
1 cup whole wheat or white flour
1 teaspoon of baking soda
Yogurt and Peanut Butter (To be truthful, we eyeballed the amounts until we got the consistency we wanted. And we used coconut yogurt becuase we're fancy like that.)
Do these things:
Preheat oven to 350. We used non-stick, extra large muffin tins.
Mix the egg, Peanut Butter, oil and vanilla in a big bowl. Mix in the carrots. Sift the baking soda and flour together, then add the flour/baking soda mixture to the wet batter.
Spoon the batter into three extra-large muffin tins (for three mini-cakes.) Note: We pressed the batter down because it seemed to be pretty dense.
Bake for 20-22 minutes, then let it cool for 15 minutes or so.
For the icing and final touches:
Stack the mini-cakes if you want a tall cake or make three small cakes. Mix the yogurt and PB and smear it on. We decorated the cake with dog bones. It would also be fun to finish it off with with sliced bananas, more shredded carrots, blueberries, or whatever your dog loves most.