It was Jack’s 8th birthday last week, so we celebrated by looking at puppy pictures of him, reminiscing about some of the adventures we’ve been on together, and baking him a little birthday cake. I came up with a recipe that combined some of his favorite flavors, resulting in a carrot cake with pumpkin icing (and a tennis ball on top). I made two, one for Keeper too. They loved it. Afterwards they got to play with their new mini tennis balls. I’ll definitely be making this for them again…
Jack’s Carrot Birthday Cake with Pumpkin Icing
Gluten and refined-sugar free. Makes 2 mini cakes.
1 cup all purpose flour (I use Bob’s Red Mill gluten free flour)
1 teaspoon baking soda
¼ cup vegetable oil
1/3 cup honey
2 cups shredded carrots
8 oz all natural pumpkin puree (not canned pumpkin pie mixture)
1/4 cup cream cheese
1/2 tablespoon honey
Mix cake ingredients. Bake in a small, non-stick pan (I used a mini 4 inch pan) at 350 degrees for about 15 to 20 minutes or until knife comes out clean. While you wait, mix icing ingredients. Let cake cool before icing. Add tennis ball on top!