Carob Cake And Frosting

Carob Cake And Frosting

21
Paulette Womer 0

"A delicious cake flavored with carob and sweetened with honey! It is a weird taste if you are expecting chocolate - but can be addicting when you get used to it!"

Ingredients 1 h 30 m {{adjustedServings}} servings 539 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 66.9g
  • 22%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Sift together the flour, 1/3 cup carob powder, baking soda and salt. Set aside.
  2. In a large bowl, cream together the 1/2 cup butter and 2/3 cup of honey until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Beat in the flour mixture alternately with the 3/4 cup water. Stir in chopped walnuts. Pour batter into prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the frosting: In a large bowl, cream 1/4 cup butter and 1/3 cup honey until smooth. Blend in the milk powder, carob powder, 1/4 cup water and 1 teaspoon vanilla. Beat until smooth and spread on cooled cake.
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Reviews 21

  1. 22 Ratings

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PECGE
1/10/2003

This cake was the best "chocolate" cake I have ever eaten. I did use whole wheat flour inside of white flour. It did not seem to make any difference. The cake was moist and remained that way until the last piece was eaten! (Which didn't last long.) The frosting was another story. This was not as great as expected and fortunately for me I did not add it to the cake. I think maybe it needed some heavy cream... Again I highly recommend this recipe for the cake part.

CassiaFlower
11/16/2007

This is a delicious carob cake. It is moist and has the perfect texture and sweetness. I did substitute applesauce for the butter to keep it low-fat. I also used my own version of carob frosting (carob powder, milk, and powdered sugar). I also found that I had to cook it for 20 minutes longer than the recipe stated. I grew up eating carob cake every year for my birthday, and this is one of the best ones I have tasted. Thanks for sharing this recipe!!

KBADGER
7/6/2004

Great cake! I've tried many times to make a cake with frosting using carob (my son is allergic to cocoa), but they usually never turned out. This is a definite keeper - the cake is moist without being half raw and the banana adds a nice flavour, and the icing is tasty too. Next time I'll only make half the icing though. I substituted 1/3 of the flour with whole wheat, and sprinkled shredded coconut over the icing.