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Though we are several months behind, and it is a bit belated to finally blog about Tipsy’s birthday, I just can’t leave her out. For Gabriel and I, our little doggies are our children. Regardless of how things change in our lives – no one, no thing, can take their place. While we painfully struggled with infertility for 8 years, Danger and Tipsy blessed us with companionship, love and unending affection. Whether you are a dog person or not, it’s impossible to deny the friendship and solace a pet can bring into your life.
Tipsy turned three years old back in October, on the 8th, and we celebrated her birthday with carrot cake cupcakes. It would be an understatement to say that Tipsy loves carrots. Whenever I take them out of the fridge, wherever she is, she comes running. She jumps and whines and begs mercilessly until I give in, and then once she has her prize she trots over to the nearest blanket, sprawls out, and devours that carrot leaving tiny entrails all over the house.

It only seemed fitting to make her carrot cake cupcakes for her special day.

Carrot Puppy Cakes

Adapted from Doggy Desserts by Cheryl Gianfrancesco

½ cup honey
¼ cup vegetable oil
1 egg
3 carrots, shredded
Stir together until combined
Add
1 cup whole wheat flour
½ cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon¼ teaspoon ground ginger

Stir until well combined
Fill cupcake liners ¾ full
Bake at F350°, 15-20 minutes, until cake springs back to the touch
Transfer to wire rack
Yields approx 12 puppy cakes

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