Peanut Butter Carrot Doggy Cake

1 cup whole wheat flour ( I used rye as tahoe is allergic to wheat)
1 teaspoon baking soda
¼ cup natural peanut butter
¼ cup vegetable oil
1/3 cup honey
1 cup shredded carrots
1 egg

1. Preheat oven to 350 degrees F. Grease an 8in. round cake pan or an 8×4-inch loaf pan.

2. Whisk together the flour and baking soda. Add the rest of the ingredients and, using a rubber spatula or wooden spoon, mix until thoroughly combined. Pour batter into pan and bake for about 30 minutes, or until a knife inserted in center comes out clean.