Today is My Birthday

Today is my birthday and I love carob cake shared with my family. Most people think that because I do not eat white flour or white sugar that I miss out on all the sweat things in life. That is so wrong. Carob cake is just one of many cakes that I love to make and eat. Even though this cake is a sweat treat you are still getting good fiber and nutrients so that you are not robing your body of health.

If you do not know what carob is it is comparable to chocolate in looks and flavor but is a healthier alternative. The carob pod (chock-full of nutrients, by the way) comes from the Mediterranean, and its pulp is ground into a powder. You can purchase it as carob powder, carob chips, or in candy bar form in the baking section of most natural food stores. Be sure that you get products without hydrogenated oils, refined sugar, or palm kernel oil. Use carob to replace chocolate in any recipe, but know that while the taste is similar, you can tell a clear difference between the two.

Surprise your family with this healthy cake and enjoy!

Carob Cake

¾ cup non-hydrogenated buttery spread
1 cup honey
3 eggs
3 cups whole wheat
3 tsp. baking powder
½ tsp. salt
¾ cup soymilk or water, adjust liquid as needed
½ cup carob powder (more or less as you like it)
2 tsp. lemon juice
1 tsp. vanilla

Cream the margarine, honey, and eggs. Combine dry ingredients and add to creamed mixture alternately with the remaining liquids. Pour into two 9" cake pan; bake 20 –30 minutes at 350° cool in pans. Remove and frost.

Honey Icing

1 cup honey
2 egg white
pinch of salt

Combine honey, eggs, and salt in the top pot of a double boiler. Bring the lower pot with water to a boil the turn down to medium heat. Be sure that it continues to boil if not turn the heat up slightly. Put the top pot on the bottom pot; beat with an electric mixer until mixture stands in soft peaks. This will take about 10 minutes. When cooled spread over cake.


(Excerpts from Trish’s Dishes Copy Right 2009)