It’s Rocco’s birthday!

Rocco is my friend’s dog who turned a year old two days ago and I was asked to bake a cake for him. It was the easiest cake I ever made in my life but the decoration could have been better if I’m more adept and if it wasn't such a short notice. I literally had to squeeze my writing icing tubes to the last drop so I can do some writings on the cake. I found the recipe online and don’t think it’s only for the dog. The "masters" can partake after singing Happy Birthday and the dog has blown the candle. I couldn’t help but taste the batter and what a pleasant surprise! It is delicious! I used whole wheat flour, honey, shredded carrots, pure vanilla extract, cinnamon, baking soda, peanut butter, canola oil and an extra large egg. The frosting is made of cream cheese, a little honey, cinnamon and a little confectioner’s sugar. The batter did taste yummy but we’ll see how the actual cake tastes via Marilyn's review. The only letdown for me is the icing which started to melt and just add that to my very limited decorating capability. But I just spoke to Marilyn and she told me it came out really moist and delicious and celebrant and guests all loved it. Hearing that made me feel better.

PEANUT BUTTER CARROT DOGGY CAKE

INGREDIENTS:

1 cup whole wheat flour
1 teaspoon baking soda
¼ cup natural peanut butter
¼ cup vegetable oil
1/3 cup honey
1 cup shredded carrots
1 egg

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease an 8" round cake pan or an 8x4-inch loaf pan.

2. Whisk together the flour and baking soda. Add the rest of the ingredients and, using a rubber spatula or wooden spoon, mix until thoroughly combined. Pour batter into pan and bake for about 30 minutes, or until a knife inserted in center comes out clean.

FROSTING:

1 pkg cream cheese, softened

3 tbsp powdered sugar

2 tsp cinnamon

1 tbsp honey

Whisk together until smooth and creamy then spread over the cake