I have two adorable adopted Basset Hounds named Mabel & Jake. These four legged fur babies are very special to me and I believe in giving them special treats too. Since there are many human ingredients that are not so healthy or even toxic for dogs, I have found a couple of core recipes that I I use that are safe and delicious for them to enjoy, especially on special occasions.
This chicken and carrot cake recipe is my go to for their birthdays. The can’t get enough of it so I definitely restrict it to special occasions. This recipe is also easily adapted for pup-cakes if you do not want to make a single cake. Just reduce the baking time.
Chicken & Carrot Doggie Birthday Cake
A delicious sugar-free birthday treat for your four legged friends
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Ingredients
- 1½ Cups All-Purpose Flour
- 1½ tsp Baking Powder
- ¼ Cup Unsalted Butter Softened
- ¼ Cup Oil (Vegetable/Sunflower or Coconut Oil)
- 3 Large Egg
- 2 Pouches of Chicken Baby Food approx. 240g
- 1 Cup Carrots (finely grated/shredded)
- 1 Tub Cream Cheese Plain (approx. 250g), Softened
- ¼ Cup Peanut Butter Unsweetened
Instructions
- Preheat the oven to 160°C
- Generously grease and flour a 20 – 22cm round cake pan and set aside
- In a bowl, sieve or whisk together the flour and baking powder and set aside
- In another mixing bowl, beat the softened butter until smooth. Add eggs and oil and mix well
- Add the baby food and shredded carrots and mix until combined
- Add the flour mixture to the wet ingredients a little at a time and mix thoroughly
- Pour the batter into the prepared cake pan
- Bake for approx. 60 minutes or until a cake tester/skewer inserted in the centre comes out clean
- Let cool in the pan for around 15 minutes, then remove from the pan and let cool completely on a wire wrack
- Once the cake is cooled, mix together the softened cream cheese and peanut butter until combined and spread evenly over the cake to frost/ice*
- Decorate with your choice of bacon bits, dog treats, etc.
Notes
This recipe can be adapted with your choice of baby food flavour. You can also make pup-cakes instead of a single cake if you wish, just decrease the baking time.
You can bake the cake a day before serving. If baking far ahead of time it can be frozen for a few days.
*It is best to decorate/frost it with the cream cheese and peanut butter frosting on the day you serve as the frosting doesn’t ‘keep’ as long as the cake. Therefore if you’re making the cake ahead of time, refrigerate or freeze to preserve it, then ensure that you defrost it completely before frosting. You could leave it out to defrost overnight, then frost with the cream cheese in the morning. If you are only refrigerating, you can frost and decorate straight from the fridge.
Do not frost with the cream cheese while the cake is still warm or it will melt
Store leftovers in an airtight container in the fridge.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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