Dogs love peanut butter, dogs love cheese, and more than anything in the world, they love a good treat every now and then.  

Dogs love peanut butter, dogs love cheese, and more than anything in the world, they love a good treat every now and then.  

Makes about 40 mini cakes. 

Cake Ingredients: 
2 cups of grated carrots
1 cup of grated apples
3 large eggs
3 cups of wholemeal flour
1 cup of peanut butter
1/2 cup of oats
1/2 cup of unsweetened apple sauce
1/2 cup of honey
1/2 cup of vegetable oil
1/2 cup of water

Frosting:
250grams cream cheese (room temperature)
1/2 cup peanut butter
2 tbsp honey

  1. Preheat oven to 180 degrees. 
  2. In a large bowl, whisk in your wet ingredients - eggs, unsweetened apple sauce, peanut butter, honey and vegetable oil. 
  3. Stir in grated carrots and apples followed by the dry ingredients - wholemeal flour and oats. 
  4. If the mixture seems too dry, add a little bit of water at a time until you get a thick batter. 
  5. Portion out the batter into cupcake liners or muffin tins and bake for 20 - 25 minutes, or until an inserted tooth pick comes out clean. Let these mini cakes cool completely before frosting. 
  6. To make frosting - in a blender/food processor, or by hand if you've got good arms - mix cream cheese, peanut butter and honey until smooth and fluffy. 

Note:

  • The cake batter doesn't rise very much, so don't worry about filling your liners or tins to the top. 
  • These unfrosted mini cakes store well in a refrigerator for up to two weeks, or in a freezer for up to two months.

 

 

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