Now that you know why I’m making such a big deal out of Lucy’s third birthday, I’m going to share what I did to celebrate—which really isn’t much, I might add.
I made her a dog-friendly birthday cake! 🙂 The recipe states that I could consume it, too. That won’t be happening. So I’m just going to assume that Lucy thought it was delicious! 😉
Here’s the recipe with step-by-step instructions, as well as pictures I took as I made it.
1 cup white or whole wheat flour (I used whole wheat.)
¼ cup peanut butter
¼ cooking oil (I used olive oil.)
1 teaspoon vanilla
1 teaspoon baking soda
1 cup shredded carrots
1/3 cup honey (Most recipes say this is optional—I left it out.)
Pre-heat oven to 350 degrees.
Mix together baking soda and flour in a bowl.
Mix in all remaining ingredients
Pour into a ring mold sprayed with nonstick spray. (I didn’t have a ring mold, so I used a rectangular baking dish.)
Bake for 40 minutes.
Allow the cake to cool. Then, if you choose to, frost the cake with low-fat cottage cheese. You may also decorate the frosting with left over shredded carrot pieces.
Lucy loved it!