Quick and Easy Doggy Liver Cake Recipe

Furmom: Mother to a four-legged loving creature. Usually a dog or cat, variety. Winkwink. You & will know when you are one. When you treat your pet like your own offspring, concerned about his/her whole being, comfort, and happiness.

I'm a serious furmom, meaning I celebrate my furbaby's birthdays. Our only daughter is all grown up so the baby of the family now is our 4-year-old rescue pup. My sweet baby boy recently celebrated his 4th birthday and we decided to celebrate it with a real doggy cake. For his past birthdays, we usually just buy a Red Ribbon chocolate cake and some fast food to celebrate and its only us his humans who were enjoying the food. Poor fur celebrant always ends up with his dog food and a few chicken meat treats. So this year I decided that I bake him a real cake.

So long story short I did just that, baked him a liver cake. I  researched the recipe online. Checked out how tos on Youtube and Pinterest links. I tweaked the recipe a little so it will really be a quick bake. I also intended it to be just a small treat. Not too fancy but definitely yummy for his doggy tastebuds.

Quick and Easy Doggy Liver Cake

Ingredients

1/2 cup chicken liver

3 tablespoons instant pancake mix

1 egg

1/2 tablespoon vegetable oil

1/2 tablespoon water

I first cooked the liver by just boiling it. Then mashed it.

Add in the pancake mix, egg, oil and water. Mix well using a fork.

Then cook at 375degreesF for 10-12 minutes. Or do the toothpick test to be sure. It has to be cooked through, no fudgy liver cake for doggies, ok? 

I used a medium sized ramekin for this so the cake ended up like a muffin.

We were all happy and excited about his reaction to his cake. He ate in seconds! I'm just so proud he loved it. In the future I think he would also love it if I will add some banana, carrots, or peanut butter to the mix. I also plan to bake him some doggy biscuit treats. I will be on the lookout for a doggy bone cookie cutter.

Easy Carrot Cake with Cream Cheese Frosting Recipe

This is an easy recipe from Food Network courtesy of Ms. Paula Deen which my daughter and I altered a bit to conform to our family's taste preference. We already tested this recipe a few times and we found out that we wanted it less sweet (compared to original recipe), so the quality taste of the cream cheese will pop up. And also, so that my diabetic mom can also have a taste. We did not have pecans on hand but you can definitely add a cup or so to your cake. Do not forget to chop it first ok? Coarse or finely chopped. Again, it is all up to your preference.

For this Easy Carrot Cake Recipe. 

You are going to need 2 (9-inch) round cake pans. Grease the pans and place parchment paper. Preheat your oven to 350 degrees F.

Combine the following ingredients in a large bowl. Use a hand mixer. Mix until ingredients are well combined.

2 cup of all-purpose flour
1-1/4 cups of sugar
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1 teaspoon salt
4 eggs
1-1/2 cups vegetable oil
3 cups grated carrots
1-1/2 cups chopped pecans - optional

Pour into pans and bake for 35-45 minutes. It depends on your oven. Or you can just do the toothpick test to be sure. Once cooked, remove from the oven and allow to completely cool before frosting.

For the frosting you will need. Using a hand mixer, blend all the ingredients until fluffy.

2 packages of Magnolia Cream Cheese (225 grams)
125 grams or 1/2 package of Anchor butter, salted
1-3/4 cups powdered sugar


Spread frosting on each of the cake layer. Stack if you will. We did not stack this one but covered both layers with frosting. This serving size is what our family usually prefers. You can eat 1 or 2 anyways. lol

Enjoy your carrot cake slice with your fave hot beverage. I enjoyed it with a cup of green tea. Kirkland Green Tea Macha Blend.