Carob Cake

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Very moist and delicious. A definite crowd pleaser.

Ease: average Type: dessert, snack Prep Time: 30 minutes Total Time: 50 - 60 minutes Yield: 12 large servings or 20 small servings

Cook's notes

This cake is so delicious, it does not need any embellishments. However, if making a layer cake, you can fill with Cherry Filling. The Carob Fudge Frosting really compliments this cake.

For the best textured cake, have your ingredients at room temperature. However, when in a pinch, I have prepared this cake with cold ingredients and it was still great.

Ingredients

6 T safflower or canola oil
2 eggs
4 T light honey
1/2 c roasted carob powder
1/2 c hot water
1 c yogurt
1 1/2 t vanilla
2 c whole wheat pastry four
1 t baking soda
2 t baking powder

Steps

• Preheat the oven to 350° F. Oil either two 8" round cake pans or one 9" x 13" cake pan.
• Place eggs and oil and honey in a large mixing bowl and beat on high speed for 4 minutes.
• In another bowl, mix the carob and water until it is smooth. Mix in yogurt add vanilla. Beat this into the egg honey mixture at low speed.
• Mix together the flour, baking soda and baking powder.
• Gently fold the dry ingredients into the wet until well combined.
• Spread evenly into cake pan/s.
• Bake for 20 minutes or until the cake is firm and springy. Do not over bake.
• Let cool thoroughly before removing from baking pans.

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