Mama's Carob Cake

Servings: 16

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This recipe was created (and modified) by Margie, my godmother. It is a BIG hit at pot luck at church and she allowed me to share it with my Bloggers. It is easy, quick and soooo moist, delicious, AND healthy, too! Please enjoy.

Ingredients:

For the Cake-Solids

1 1/2 C Unbleached Flour

1/4 C Carob Powder

3/4 C Cane Sugar

1/4 t Sea Salt or Pink Himalayan Salt

1 t Baking Soda

For the Cake-Liquids

1 T Lemon Juice

1 t Butter Flavor

1 t Coconut Flavor

6 T Vegetable Oil

1 C Water

For the Icing-

1/2 Can Coconut Milk, 13.5 oz (I used the BPA free version)

2 Handfuls Carob Chips

1 T Carob Powder

1/2 T Butter Flavor

1/3 C Cane Sugar

1/4 t Sea Salt or Pink Himalayan Salt

1 T Cornstarch (that is the LAST thing to add) Sprinkle Coconut Flakes

Sprinkle Chopped Nuts

1. Place all sifted Cake dry ingredients in one bowl (use the larger bowl for the cake).

2. Place all wet ingredients in the second bowl. Then combine wet and dry ingredients in the large bowl, stirring all ingredients thoroughly. Cook cake for 20 minutes at 350 degrees.

3. Cook icing on Medium-Heat in a pot, stirring slooooowly and constantly to blend in the cornstarch, because it will turn lumpy if try to cook it fast. (I've done that- then you end up having to strain the icing to get rid of the little balls of cornstarch).