Peanut Butter-Carrot Layer Cake


  • Mini springform pan (4-inch)
  • 1/2 teaspoon baking powder
  • 2 large organic eggs
  • 1/3 cup organic all-natural creamy peanut butter (no salt/sugar added and xylitol free) at room temperature
  • 1/2 cup organic shredded carrots
  • 1 Tablespoon organic honey


  • (1) Potato- 7 ounces – peeled, and boiled until very soft – then cooled
  • 3.5 ounces organic cauliflower florets – steamed or boiled until very soft, and then drained and cooled
  • 3-5 tablespoons organic unsweetened coconut milk
  • (1) container (5.3 oz) of plain yogurt (unsweetened)


  • Dry kibble
  • Organic shredded carrots


  • CAKE:
    • Preheat the oven to 350°F.
    • Grease a small round springform pan. Set aside.
    • In a bowl, mix the eggs, peanut butter, honey, and shredded carrots. Add baking powder
    • Pour the batter into the pan and bake on the center rack of the oven for 15-22 minutes or until a toothpick inserted in the center comes out clean.
  • Keep the cake in the springform pan and let cool for 20 mins on a wire rack. Then remove from springform pan and allow to cool completely.
  • Cut cake lengthwise into two layers

    • In a food processor, blend the potatoes, cauliflower, and yogurt. Add the milk gradually. Continue to add more milk in order to make the icing creamy and spreadable. After I finished with the food processor, I used a fork to mash any remaining solid pieces and to whip the frosting.

Assembling the Cake:

  • Spread half the frosting on the top of the bottom layer
  • Add the second cake layer on top, and then frost the top of the cake
  • Decorate the cake with shredded carrots and your dog’s kibble