Carob and Honey Cake

    1 hour 15 minutes

    The flavour of this cake can be a bit strange if you are expecting chocolate but once you get into it the carob and honey flavours are really nice.

    24 people made this

    Serves: 8 

    • 125g butter
    • 2/3 cup honey
    • 2 eggs
    • 1 banana, mashed
    • 1 teaspoon vanilla essence
    • 3/4 cup (190ml)water
    • 1 cup (125g) plain flour
    • 1/3 cup carob powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon sea salt
    • 1 cup chopped walnuts
    • Icing
    • 65g butter
    • 1/3 cup (75ml) honey
    • 1 cup dry milk powder
    • 1/4 cup carob powder
    • 1/4 cup (65ml) water
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20cm square cake tin.
    2. Sift together the flour, carob powder, bicarbonate of soda and salt. Set aside.
    3. In a large bowl cream together the butter and honey until light and fluffy. Beat in the eggs one at a time then stir in the banana and vanilla.
    4. Beat in the flour mixture alternately with the water. Stir in chopped walnuts. Pour batter into prepared cake tin.
    5. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
    6. Icing: In a large bowl cream butter and honey until smooth. Blend in the milk powder, carob powder, water and vanilla. Beat until smooth then spread on cooled cake.

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    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 USA and 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 USA and 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 USA and Canada)