Best Carob Frosting Recipes
CAROB CAKE AND FROSTING
A delicious cake flavored with carob and sweetened with honey! It is a weird taste if you are expecting chocolate - but can be addicting when you get used to it!
Provided by Paulette Womer
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 539 calories, Carbohydrate 66.9 g, Cholesterol 95.3 mg, Fat 28.4 g, Fiber 4.9 g, Protein 11.7 g, SaturatedFat 12.3 g, Sodium 492.8 mg, Sugar 48.7 g
CAROB FROSTING
This works well on cake or brownies. Recipe adapted from Christopher Nyerges, the author of Guide to Wild Foods. A little information about carob: Today it is nearly impossible to avoid white sugar in any pre-processed or restaurant food. But not more than a few centuries ago, one of the major food sweeteners in the world was a type of healthful "chocolate" that grows on trees. It is believed that the fruit of this "chocolate" tree was used to feed Mohammed's armies. This fruit also sustained John the Baptist during his sojourn and meditations in the wilderness (Bible, book of Mark 1:16), and provided food for the Biblical prodigal son (Luke 15:16) who was hungry and without money. Spanish Civil War children who ate this fruit during the 1930s were able to remain free of malnutrition. As recently as WWII, isolated military troops and their horses on the island of Malta, and people in villages in Greece, credit their survival during the German occupation to the use of this "chocolate" tree's survival food. This "chocolate" tree is the carob tree (Ceratonia siliqua). The carob fruit is a dark brown, flattened leathery pod (or legume). Carob is a native to the countries surrounding the Mediterranean Sea, and is common in the Middle East. These are the areas where the best commercial carob is grown. The trees propagated there from root stock produce the superior carob fruit. Southern Californians and Arizonans know the ornamental carob trees which are so widely planted as street and park trees. Each leaf is alternately arranged and is typically pinnately divided into six to ten round glossy leathery leaflets. Each pod measures about 1½inches broad and four to 10 inches long. Carob powder (or flour) is produced by a continuous process of drying, grinding, and roasting the pods. The resultant flour has a versatile array of uses for those who have rediscovered carob's secrets.
Provided by Sharon123
Categories Dessert
Time 5m
Yield 1 cup, about
Number Of Ingredients 6
Steps:
- Cream the butter, powdered milk, and carob powder.
- Add the honey and cream and mix well.
- Add the vanilla and whip until smooth.
- Spread over cake or brownies. Enjoy!
Nutrition Facts : Calories 1072, Fat 64.4, SaturatedFat 40.5, Cholesterol 210.5, Sodium 504.5, Carbohydrate 105, Fiber 0.2, Sugar 103, Protein 24.3
GLUTEN FREE, DAIRY FREE VANILLA CUPCAKES WITH CAROB FROSTING
This is so much easier than some of the complicated gluten free cakes I've seen on here. I got this from the Goodie Goodie Gluten Free blog. I adapted it to make it dairy free and chocolate free (I have a DD with allergies). Since it uses starches as a base, it does come out a little chewy, but not bad. My whole family liked it, even with the carob frosting. You may use cocoa powder, if you like.
Provided by WI Cheesehead
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders.
- Sift together sugar, arrowroot, and potato starch in a mixing bowl. Add the rest of the ingredients in the listed order and mix with an electric mixer.
- Once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. Or into the cake pan.
- Bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. Let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **It is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing.
- ICING.
- Beat the margarine with an electric mixer till creamy, about 3 minutes or so. Add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. Add more milk if it's too thick or dry.
Nutrition Facts : Calories 195, Fat 3.8, SaturatedFat 0.6, Cholesterol 15.5, Sodium 76.7, Carbohydrate 39.8, Fiber 0.8, Sugar 26.1, Protein 1.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #desserts #eggs-dairy #european #kid-friendly #cakes #dietary #cake-fillings-and-frostings
You'll also love