Ingredients1 h 30 m servings 539 cals
- 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.
- 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.
- 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.
- 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.
Per Serving: 539 calories; 28.4 g fat; 66.9 g carbohydrates; 11.7 g protein; 95 mg cholesterol; 493 mg sodium. Full nutrition
ReviewsRead all reviews 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 ...
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 frost...
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...
Goodness and Angels, this is a wonderful recipe. We were out of bananas, so I subbed with 2TB ground flaxseed soaked in 6TB water, and was low on honey so used 1/2c honey and 2 packets of stevia...
I made this recipe for my daughter's birthday party because she is allergic to chocolate. The kids enjoyed it as did the adults. I liked the frosting, but found the cake part a little dry, but...
Next time I will try agave nectar intead of honey. I think it will taste more like real chocolate. I wish I could give 4.5 stars.
i can't consume caffeine but had a few bad experiences w/carob. until i tried this cake, that is! i substituted the water/nuts with 1/3C almond butter and 2/3C shredded coconut. that made a real...
I love this recipe!! I add sweetened carob chips when I don't make the frosting for it.