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!

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 - 8 inch square pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

539 calories; protein 11.7g 23% DV; carbohydrates 66.9g 22% DV; fat 28.4g 44% DV; cholesterol 95.3mg 32% DV; sodium 492.8mg 20% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2003
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. Read More
(19)
24 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/10/2003
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. Read More
(19)
Rating: 5 stars
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!! Read More
(15)
Rating: 5 stars
07/06/2004
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. Read More
(12)
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Rating: 5 stars
12/04/2007
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. Also used whole wheat pastry flour and no frosting. The 2 diabetics in the house were excited about having this for future b-day cakes. No wonder other members were so happy over this recipe! We are grateful to have this recipe now too! Read More
(7)
Rating: 4 stars
03/03/2003
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 that could be b/c I used spelt flour instead of regular wheat (I'm wheat sensitive: P ) But still on the whole it was quite good and very full-flavored. Read More
(7)
Rating: 5 stars
04/09/2003
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 really lovely and moist cake with a delicious flavor. will try w/o the almond butter next time to lower fat. maybe raisins. Read More
(5)
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Rating: 4 stars
05/27/2010
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. Read More
(5)
Rating: 4 stars
09/07/2008
I made this for my daughter's first birthday since my kids don't get white sugar. The cake was very good and very moist. The frosting turned out runny so I ended up adding an 8oz container of cream cheese to tighten it up. It turned out very well but without the modification the frosting would have been a disaster. The kids and the guests really liked the results and I'll be making this cake for future birthdays. Read More
(4)
Rating: 5 stars
02/13/2009
My two year old came up to me and asked for chocolate cake. I don't let him have chocolate so I decided to try this recipe instead. Simply awesome. I used less honey and substituted with whole grain spelt flour. I also used canola oil instead of butter since he is lactose intolerant. He loved his "chocolate cake". Read More
(4)
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