3 recipes to treat your dog with a homemade canine cake

May 25, 3:16 PMDenver Dogs ExaminerCourtney Taylor

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Photo: johnmariani.com

Birthday, "Barkmitzvah", Christmas, or just Saturday... any reason is a good one to treat your dog with one of these homemade cakes! These goodies are meant for canine consumption, but be sure to avoid over-indulging Fifi. Just like people, too much cake can lead to a bellyache or unwanted weight gain. So, share these puppy pastries with others, or freeze the leftovers to feed later.

Peanut Butter Carrot Cake - courtesy of Party Photo Favors

You will need:

• 1 cup flour
• 1 tsp baking soda
• 1/4 cup peanut butter
• 1/4 cup vegetable oil
• 1 cup shredded carrots
• 1 tsp. vanilla
• 1/3 cup honey
• 1 egg

Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

Meat Puppy Cakes - courtesy of Dog Treat Kitchen

You will need:

• 1/2 cup brown rice
• 1/2 cup frozen peas, thawed
• 1 med. potato, shredded, no green parts, see foods poisonous to dogs for more information
• 2 medium carrots, shredded
• 1 celery stalk, roughly chopped
• 2 lbs lean ground beef
• 3 eggs
• 1 1/2 Tbsp olive oil
• 1/2 cup rolled oats

Preheat oven to 400 degrees. Use cooking spray to grease the loaf pan. Cook rice according to package, omitting salt and fat. Let cool. In a large bowl stir the peas and next 5 ingredients (through eggs) with a wooden spoon. To thoroughly combine you may need to use your hands. Next add olive oil, rolled oats and cooled rice to the vegetable and meat mixture. Spread mixture into the loaf pan. Firmly pat down the meat mixture into the pans. Bake for 45 minutes. Cool completely on a wire rack.

Bacon Chicken Layer Cake - courtesy of DogBirthdaysAndParties.com

• 3 cups flour
• 1 T. baking powder
• 1/2 cup margarine, softened
• 6 eggs, beaten
• 1/2 cup corn oil
• 2 jars strained chicken baby food
• 2 cups finely shredded carrots
• plain or vanilla yogurt
• 2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Generously grease and flour two 8" round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8" cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks. Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles.

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