Canine Carrot Cake

[Mike]

Here is the recipe that Clifford thought was de-licks-shus.  I would recommend make tiny cakes as the cream cheese was kinda thick and hard to swallow in one GIANT bite.

Canine Carrot Cake
by Becky DeLonay
(proud owner of 2 Miniature B&T Dachies)

1 cup whole-wheat flour
1 tsp. soy flour
1 tsp. baking soda
1/4 cup chopped peanuts
1 egg
1/4 cup oil
1 tsp. vanilla extract
1/3 cup honey
1/2 cup water
1 cup ground or grated carrots

In large bowl, combine flours, baking soda, peanuts.  Mix in water, egg, oil, vanilla, honey and carrots until well-combined. Preheat oven to 325 degrees.  Pour batter into an 9-inch-square cake pan and bake 15-20 minutes, or until done.  Makes 1 cake.  (I make mine into either cupcakes OR I purchased the little Mini-loaf pans works GREAT!)

Frost with fat-free cream cheese and shredded/grated carrots.