Cut Sweet potatoes and carrots into one inch chunks. Boil the sweet potatoes and carrots in separate pots as they cook at different rates.

When soft, puree in a food processor until smooth.

Melt the coconut oil on the stove or in the microwave and add in.

Add the eggs one at a time

add the peanut butter, honey and salt

Mix the flour and baking soda in a separate bowl

Transfer to a mixer with a paddle attachment and slowly add the flour and baking soda until it is well incorporated.

Spray an 8 or 9 inch cake pan with pan spray and dust with flour, shaking and turning to get an even coating to prevent the cake from sticking.

spread the batter evenly in the pan and either smooth the top or make a pattern.

Bake in a preheated 350 degree oven for approximately 20 minutes. Turn it and bake for another 20 minutes.

Check the consistency by sticking a toothpick in. If it comes out clean, it is done. If the batter is too moist it will still stick. Give it more time if it is not done.

Remove from the oven when done. Let it rest for a couple minutes. Then, pop out onto a cooling rack.

In the meantime, you can make the frosting by combining equal amounts of peanut butter and cream cheese. This can be done in a mixer or food processor or by hand.

When the cake is cool, frost with the peanut butter cream cheese mixture. I like to pipe it on with a star tip in a pastry bag.

You can do a whole cake or make mini cupcakes.

Ask your dog to do a special trick and allow them to Enjoy! Happy Birthday!