Prep Time: 15 minutes
Cook Time: 25 minutes
Yesterday was my dog's birthday. Sort of. I don't really know when her actual birthday is. Two years ago yesterday I drove up to Annapolis, Maryland to bring Mollie home. To her new forever home. It also happened to be the first day of spring on that date two years ago. So, it seemed appropriate to make that her birthday. Spring is sort of like a rebirth, right?
Mollie came to Annapolis via a puppymill in Kansas. Back then her name was Number 7. She was a breeder dog. I am not sure how many litters she had, and the vets could only guess that she was about four years old. She was pretty timid when I met her. She'd creep up to me, lick my hand, and run away. Well, those days are over! It took about ten months for her to start to feel comfortable around strangers. (She only comes up to them if they are with a dog for her to sniff.) She still gets spooked at noises. However, she adjusted to sleeping in my bed with no haste! And she loves to give me kisses.
I am the lucky one. She makes me so happy. It's hard not to spoil her and treat her like a queen. She deserves it after the life she use to have. So, to celebrate her rebirth and our forever home anniversary, I made her a special vegan "pup"cake. She's not a vegan, nor vegetarian, but she loves this cake, and it is so easy to make! (Although it was a pain to shred baby carrots – I had them on hand and didn't want to buy regular carrots.) Let me tell you, it will make your house smell so good as it is baking. I am sure your pooch will let you have a slice. It's pretty tasty!
1 cup organic whole wheat flour
1 tsp. baking soda
¼ cup natural peanut butter (I use Jif)
¼ cup canola oil
¼ cup agave nectar
1 Tbsp ground flaxseeds
1 cup shredded carrots
Preheat the oven to 350 F. Spray the bottom of an 8 or 9 inch round cake pan with vegetable cooking spray. With a spatula, mix all the moist ingredients in large bowl. Add the flour and baking soda and mix. Pour into the prepared pan and smooth the batter evenly. Bake for about 25 minutes, or until a toothpick comes out clean. Cool in the pan for about 15 minutes, then transfer to a plate.
You can frost it if you choose. My favorite (or should I say, Mollie's favorite topping is: 4 oz. lowfat cream cheese, 1/2 Tbsp vanilla, 3 Tbsp canola oil, and a squirt of honey mixed together. If you have it on hand, add 1 Tbsp carob powder for and extra tail wag.
What does Mollie think of her special treat? I think a clean plate says it all!