My dog Jack loved carrots. For his 7th birthday, I made him a carrot cake from my mother-in-law’s recipe. He, and we, loved it.*
As you see, the cat did too. While I was giving the birthday boy his cake, she was eating mine!
Sift or stir together, then set aside:
2 C flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
Mix together in a large bowl, beating after each addition:
1 1/4 C cooking oil
1 3/4 C sugar
Add dry ingredients to oil-sugar-egg mixture and mix well.
Stir into batter, without overmixing:
2 C finely grated or chopped carrots (chopped in food processor is best)
1 C drained crushed pineapple
3/4 C chopped nuts (walnuts are good)
The batter will be thin. Pour into a greased and lightly floured 14” x 18” baking pan. Bake in preheated 325˚ oven for about 35 mins. or until toothpick or sharp knife come out clean. Cool completely before icing.
1/2 C softened butter or margarine
4-8 oz softened cream cheese (I use ‘light’, it tastes as good)
1 C or more of confectioners (icing) sugar
1 tsp vanilla (almond or walnut extract can be used instead)
Blend together. Will be firm but not stiff. Spread on cooled cake. Refrigerate to keep icing cool. This is a rich cake, so small servings are recommended, especially around cats. Very large, so you can half the recipe.
* If you make this cake for your dog, don’t put walnuts in it. I scraped the nuts and most of the icing off Jack’s piece, but it still had walnuts in the cake. I didn’t know that walnuts, almonds and, especially, macadamias are toxic for dogs. He was ok, but another dog may not be.