Posted by: Jonjon | July 20, 2009

Cake – Carob Cake And Frosting 9/10 July 20 2009

91% butter, 133% honey, 83% egggs, banana, vanilla extract, 150% water, 25% carob powder, baking soda, sea salt, 100% chopped walnuts to AP flour

Icing = 16% butter, 22% honey, 33% dry milk powder, 8% carob powder, 16% water, 1.6% vanilla extract in total

* 1/4 cup butter                                                            55g

* 1/3 cup honey                                                        80ml

* 1 eggs                                                                   50g

* 1/2 banana, mashed

* 1/2 teaspoon vanilla extract                                    3ml

* 1/4 cup and 2 tablespoons water                            90ml

* 1/2 cup all-purpose flour                                        60g

* 2 tablespoons and 2 teaspoons carob powder        15g

* 1/2 teaspoon baking soda                                      2g

* 1/4 teaspoon sea salt                                             1g

* 1/2 cup chopped walnuts (optional)                        60g


* 2 tablespoons butter                                              30g

* 2 tablespoons and 2 teaspoons honey                    40ml

* 1/2 cup dry milk powder                                        60g

* 2 tablespoons carob powder                                  15g

* 2 tablespoons water                                               30ml

* 1/2 teaspoon vanilla extract                                    3ml


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.


Umm, this cake continued to sizzle in the oven after 1 hour. There was A LOT of butter used, and when I took it out of the oven, I had to tip the pan over to the sink to get rid of the extra oil. What you ended up with was a moist , subtle banana flavor in the middle that was not too sweet, because there was a topping used for the sweetness, and most of the sweetness came from the honey (the honey I used wasn’t too sweet). The walnuts were a must, otherwise the cake would’ve tasted like a moist buttery cake.


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