Carob Cake And Frosting

Carob Cake And Frosting

Made  times

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 539 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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.

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 g...

Other stories that may interest you