Carob cake
Carob is a tasty alternative to chocolate. A delicious cake flavoured with carob and sweetened with honey. You can find carob powder in health food shops and larger supermarkets.
Ingredients
Serves: 8
- 110g butter
- 225g honey
- 2 eggs
- 1 banana, mashed
- 1 teaspoon vanilla extract
- 175ml water
- 125g plain flour
- 5 tablespoons carob powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon sea salt
- 125g chopped walnuts
- Icing
- 50g butter
- 5 tablespoons honey
- 120g dried milk powder
- 4 tablespoons carob powder
- 4 tablespoons water
- 1 teaspoon vanilla extract
Method
Prep:30min ›
Cook:45min ›
Ready in:1hr15min
- Preheat oven to 180 C / Gas 4. Grease and flour a 20cm square cake tin. Sift together the flour, 5 tablespoons carob powder, bicarbonate of soda and salt. Set aside.
- In a large bowl, cream together the 110g butter and 225g 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 175ml water. Stir in chopped walnuts. Pour cake mixture into prepared tin.
- Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
- To make the icing: In a large bowl, cream 50g butter and 5 tablespoons honey until smooth. Blend in the milk powder, carob powder, 4 tablespoons water and 1 teaspoon vanilla. Beat until smooth and spread on cooled cake.
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Reviews & ratings
Average global rating:
(22)
Reviews in English (21)
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. - 11 Mar 2002 (Review from Allrecipes US | Canada)
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!! - 16 Nov 2007 (Review from Allrecipes US | Canada)
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. - 06 Jul 2004 (Review from Allrecipes US | Canada)
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