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)
Organic shredded carrots
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