Preston turns TWO today!
Mommy made him a Peanut Butter Carrot Cake. It was the first cake Mommy has ever made from scratch! How special was that!
Preston got two new stuffies, Underdog & Jack, plus lots of yummy treats from Mommy, Daddy and Uncle Allen.

“aww…I can’t wait, mommy!”

Yum! Yum!

(no, Preston did not get to finish the entire cake…)

Peanut Butter Carrot Cake (from Allrecipes.com)
Ingredients:
1 egg
1/4 cup peanut butter
1/4 cup cooking oil
1 teaspoon vanilla extract
1/3 cup honey (optional)
1 cup shredded carrots
1 cup whole wheat or white flour
1 teaspoon baking soda
Directions:
1. Preheat oven to 350 F (175C). Grease a 6 cup ring mold (or a 5.75×3 loaf pan)
2. Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan.
3. Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
Frosting (from Dog-treat-recipe-exchange)
Combine the following ingredients and blend thoroughly:
8 ounces nonfat cream cheese (room temperature)
3 tsp cinnamon
1 tsp vanilla
1 tsp honey