Carob And Pumpkin Dog Cake Recipe

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I feel really bad because I’m not going to Trick or Treat with Oscar for Halloween (I’ll be hanging with other pet bloggers at Barkworld). To make up for the fact that I feel like a horrible dog mom, I’m going to bake my way into Oscar’s good books again with this Carob And Pumpkin Dog Cake Recipe. And I think it worked, because when I told Oscar I wouldn’t be around, he totally ignored me and ate his cake. Problem solved – I’m back to being #1 Dog Mom (well, at least to Oscar).

Ingredients:

1 cup whole wheat flour

1 egg

1/3 cup peanut butter

2/3 cup pumpkin puree (NOT pumpkin pie mix)

¼ cup carob chips

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/3 cup vegetable oil

1/2 cup water

1/8 cup almond milk

Directions:

  1. Preheat oven to 350 degrees. Bake in a small, greased flour pan. I used two silicone Halloween molds that made 12 small cakes.
  2. Mix together peanut butter, egg, flour, pumpkin, baking soda, cinnamon, oil and water in a large. Stir until well combined.
  3. In a small saucepan, heat almond milk on medium-high heat. Once it starts to steam, turn off burner. Stir in carob chips until melted. Add carob mixture to batter.
  4. Pour batter into pan and bake for 20 minutes or until a toothpick comes out clean.
  5. Let cool and frost. I used K9 Cakery’s Fido Friendly Greek Royal Yogurt Icing (it was my first time using it and I can’t wait to use it on dog cookies!)

You can make this dog cake recipe without the carob, but Oscar loves the added sweetness, and I liked that it made the cakes a little darker in color – which helped the icing really stand out. Are you going to make this recipe for Halloween? I want to see pictures! Post them under the comments section on this post or on our Facebook page.