Go Back

Spiced Date and Carob Cake with Cream Cheese Frosting and Carob Caramel

Is it a carob cake? Or is it a carob cupcake? It’s both! Enjoy this homemade carob cake recipe that Mary Gualtieri has thoughtfully shared with us. Topped with cream cheese frosting and carob caramel, these decadent cakes are perfect sweet weekend treats for the family!
Course: Dessert
Cuisine: American, Western
Keyword: Carob Cakes, Carob Cupcakes
Servings: 24 cupcakes
Author: Mary Gualtieri

Ingredients

CAROB CAKE

  • 1 cup dates, pitted and chopped
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda (baking soda)
  • 200 gms unsalted butter, softened plus extra for the tin
  • 2 cups soft, light brown sugar
  • 4 eggs large
  • 2 cups plain flour, sifted
  • 2 tsps baking powder
  • 1/4 tsp cinnamon
  • 3/4 cup The Australian Carob Co. Roasted Carob Powder
  • 3/4 cup hot water

CREAM CHEESE FROSTING

  • 250 gms cream cheese
  • 120 gms butter
  • 1 cup icing sugar
  • 1 tsp pure vanilla

CAROB CARAMEL DRIZZLE

  • 1/2 cup sugar
  • 1 tbsp The Australian Carob Co. Carob Syrup
  • 1 tbsp cream

Instructions

CAROB CAKE

  • Heat the oven to 180C/fan 160C/gas 4 and line a 900g loaf tin with a long strip of baking paper. Or, line cupcake tray with 24 cupcake liners.
  • Warm the milk until almost boiling, place in a bowl and add the dates and bi-carb soda then leave to cool.
  • Place the carob powder into a bowl and add the hot water, stir to completely dissolve, leave to cool.
  • In the meantime, beat the butter and sugar with electric beaters until pale and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next, add vanilla.
  • Add carob mixture and mix.
  • Mix in the plain flour, baking powder and ground cinnamon.
  • Add the dates with their cooking liquid (milk) and mix well.
  • Pour into the loaf tin and bake until a skewer pushed into the centre comes out clean. Remove the cake from the oven to cool completely.
  • Decorate with cream cheese frosting and drizzle with carob caramel.

CREAM CHEESE FROSTING

  • Place cream cheese in a medium mixing bowl. Using an electric mixer, soften cream cheese.
  • Gradually add butter, and continue beating until smooth and well blended.
  • Sift in icing sugar and continue beating until smooth.
  • Add vanilla and stir to combine.
  • Place in piping bag and refrigerate for a few minutes until firm enough to pipe.

CAROB CARAMEL DRIZZLE

  • Place sugar and carob syrup in a pot, place on stove and cook until sugar has melted and starts to caramelize.
  • Stir and watch closely so that it doesn’t crystallize.
  • Add cream and stir until it mixed and starting to thicken.
  • Take off the heat and allow to cool.