Last week we lost our lovely, crazy, hairy, golden boy Jasper the dog. It turns out that he had an inoperable cancer and at only five- years-old, the news was completely heartbreaking. To some people, dogs are just dogs; to others they are companions with a heart and soul. Ours was a joyful, bouncing ball of energy who gave us the kind of unconditional love no human can ever quite live up to. No matter how often we didn't take him on the walk he wanted or let him lick the barbeque grill, he still greeted us each and every morning with an affectionate slobber and a shower of dog hair. If we were already dressed for work we would often chase him away … right now, I would give anything for just one more cuddle with our big hairy boy.

Lest I sugarcoat this excessively, however, I'll admit I won't exactly miss arriving at work covered in dog hair. I won't miss him rolling in poop or over a dead toad 20 minutes before people arrive for dinner. I won't miss him barking at every single person to walk past "his" house. I won't miss the sinking feeling when guests arrive wearing black. And I won't miss shoveling poops in the garden.

But I will miss Jasper at my feet whilst tapping away on the laptop. I will miss being welcomed home every day by an excitable puppy. I will miss having company when the lovely husband is out and Chloe is tucked up in bed. I will miss throwing sticks in the ocean over and over and being chased around the beach by a dog that is only content to shake right next to me. I will miss simply being adored even when I don't deserve it. On the most practical level, I will also miss him cleaning up after Chloe.

For it's only in the last few days that I have realised exactly how messy toddlers are. In Jasper's absence, the dropped Cheerios, splashes of yoghurt and wayward peas have all become apparent. Of late, I had been congratulating myself on Chloe's increased appetite, but if the state of my kitchen floor is anything to go by, then it was Jasper who was the one eating more.

It's good to know then, that in the last few months of his life, Chloe was keeping Jasper topped up with treats. My insatiable dog would eat absolutely anything he only ever turned his nose up at celery ... and who can blame him really? Of course we never gave him any of the doggie no-no's chocolate and grapes being examples but we did give him odds and ends of veggies as we cooked. In fact, Jasper loved nothing more than being given a whole, freshly peeled carrot and would run round in ecstatic circles before settling down to annihilate it.

Considering his healthy snacking habits, it's more painful that our dog ended up with cancer. It just goes to show that when it comes to preventive care, you never really know what you're preventing. I could torture myself with things that I should have done differently, or I could also have faith and hope that maybe, just maybe, the good that we did do, gave him a little longer with us. I guess I will never know.

So, embracing wholeheartedly my love of the tenuous link, here's a great carrot-cake recipe. Other than the fact that our adorable boy loved carrots, this recipe comes from out of the blue. But the wholewheat flour, hidden veggies, milled flax seed and low-fat dairy options help to make this treat a healthy one, so enjoy.

INGREDIENTS

Cake

3 tbsp fresh orange juice

2 tsp orange zest

2 cups whole-wheat pastry flour

2 teaspoons baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

1 ½ cups light brown sugar

¾ cup nonfat buttermilk

½ cup canola oil

1 teaspoon vanilla extract

2 cups grated carrots

¼ cup milled flax seed

¼ cup raisins

½ cup chopped walnuts

Icing

12 ounces low-fat cream cheese

½ cup icing sugar, sifted

1 ½ teaspoons vanilla extract

Preparation

1. To prepare cake: Preheat oven to 350°F. Lightly brush a 9-by-13-inch baking pan with canola oil.

2. Prepare the orange juice and zest and set to one side.

3. Whisk flour, baking soda, salt and cinnamon in a medium bowl.

4. Whisk eggs, sugar, buttermilk, oil, vanilla and the orange juice/zest in a large bowl until blended. Stir in carrots and raisins.

5. Add the dry ingredients and mix only until blended. Stir in the nuts and flax seed.

6. Scrape the mix into the prepared pan, spreading evenly.

7. Bake for 40 to 45 mins until the top springs back when touched lightly and a skewer inserted in the center comes out clean. Cool completely on a wire rack.

8. Icing: Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Ice the cake once completely cool.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. She can be contacted at nourishbda@gmail.com