Here’s the carob cake with carob-cream cheese frosting that I made to celebrate Pacey’s 4th birthday–or 28th birthday if we’re counting in dog years.
Pacey turned four on Saturday (in human years), and that occasion certainly called for a very special treat. I pulled out all the stops and made him a carob-flavored birthday cake with carob-cream cheese frosting. This is one of the most extravagant dog treats I’ve made to date, and the birthday boy and his buddies absolutely LOVED it!
Honestly, the trickiest part of preparing this cake is making the frosting look neat and even, but don’t stress if it doesn’t look perfect. Remember, you are serving it to dogs after all. They’ll still love you and will still chow down on this delicious cake no matter how it looks.
If you’re ambitious (and have a really big dog), you can double the recipes below and then stack the two cakes with a layer of frosting in between. A 2-layer cake would have been way too much cake for a little dog like Pacey, so I just did one layer and only frosted the top of the cake, not the sides.
Doggie Birthday Cake
Makes one 8-inch round cake
1/4 cup vegetable oil
3/4 cup honey
1 cup non-fat plain yogurt
2 cups oat flour
1/2 cup carob powder
1 tsp baking powder
8 oz low-fat cream cheese, softened
2 tablespoons vegetable oil
1/4 cup carob powder
1. Preheat the oven to 350F.
2. Combine the eggs, oil, honey, and yogurt in a bowl.
3. In a separate bowl, sift together the flour, carob powder, and baking powder.
4. Add the dry ingredients into the wet ingredients, and stir thoroughly to combine.
5. Pour the batter into a prepared 8-inch round cake pan.
6. Bake until a toothpick inserted into the cake comes out clean, about 32 minutes. Remove from the oven and allow to cool.
7. To make the frosting, combine the cream cheese and oil in a bowl and use a mixer to beat until combined. Add the carob powder and continue mixing until smooth.
8. When the cake is completely cool, use an offset metal spatula to frost the cake with the frosting.
NOTE: To make the decorative icing that I used to pipe the writing onto my cake, I took out 1/4 to 1/2 cup of the frosting just before adding the carob powder. You can leave it white, as I did, or stir in a gel food coloring to dye it whatever color you’d like. Place the icing into a piping bag fitted with a round piping tip, and pipe your desired décor onto the cake.
This cake should be stored in the refrigerator.
Blondies are bar cookies very similar to brownies, but they have a light brown color since they are prepared without any cocoa powder. Blondies are really quick and easy to prepare, so they are the perfect thing to whip up if you ever find yourself in need of treats in a hurry. Traditional people-food blondies are flavored with brown sugar and chocolate chunks, but my trusty taste-testers went crazy over this dog-friendly recipe that features carob chips and a touch of peanut butter.
These blondies are made with oats, so they are fairly crumbly. I’ve found that it’s best to cut them into the smallest pieces that you possibly can for your dog. I got 36 squares out of my 8″ x 8″ baking dish, and those pieces were still kind of big for a small dog like Pacey, so he made a bit of a mess when he was eating them. If you’ve got a tiny dog, you may even want to bake this recipe in a 9″ x 9″ pan so that the blondies are thinner and more manageable. (Just remember to adjust the baking time if you’re using a larger pan.)
Makes about 36 squares
1/4 cup honey
1/4 cup all-natural peanut butter
1/4 cup vegetable oil
1/2 cup plain or vanilla non-fat yogurt
1 teaspoon baking powder
2 cups oat flour
1 cup carob chips
1. Preheat the oven to 350°F.
2. Combine the eggs, honey, peanut butter, vegetable oil, and yogurt in a bowl.
3. In a separate bowl, combine the baking powder with the oat flour.
4. Add the dry ingredients to the peanut butter mixture, and stir to combine.
5. Stir in the carob chips until evenly dispersed.
6. Pour the batter into an 8-inch square baking dish that has been generously sprayed with cooking spray.
7. Bake until the top is golden brown and the sides start pulling away from the pan, about 30 minutes. Allow to cool completely.
8. Once cool, use a sharp knife to cut the blondies into individual portions.
These treats should be stored in the refrigerator.