¼ cup peanut butter
¼ cup coconut oil, melted
1 teaspoon vanilla
1 tablespoon greek yogurt
1 cup shredded carrots
1 cup whole wheat flour
1 teaspoon baking soda
plain greek yogurt
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together flour and baking soda.
In a small bowl, mix together wet ingredients
Add wet ingredients to dry ingredients and mix well. Stir in carrots.
Pour cake batter into an 8 inch or 9 inch round baking pan. You can use a similar sized baking dish/pan of your choice.
Bake for 20 to 25 minutes. Allow to cool before frosting.
For the frosting – Spread the yogurt over the cake. I put some peanut butter in a plastic sandwich bag and snipped a corner of the bag to use for piping on the cake. (Flip cake from pan onto plate to easily frost the bottom of the cake.)
Feel free to decorate with extra shredded carrots, dog biscuits, or your dog’s regular kibble.
Store in refrigerator until ready to serve.
This recipe brought to you by Sophie in the Kitchen