This is one our favorite deserts. I am not sure where the recipe originated from — my mother actually taught me how to make it (she used cocoa powder instead of carob), but it is a hit at every potluck or dinner with friends that we have taken it to. If you don’t cover the cake it will form a delicious crunchy top that require no icing to enhance the confection.
- 3 cups flour
- 2 cups sugar
- 6 tbl carob powder
- 2 tsp baking soda
- 1 tsp salt
- 3/4 cup cooking oil
- 2 tsp vinegar
- 2 tsp vanilla
- 2 cups water
- Preheat oven to 350 degrees. Combine flour, sugar, carob, soda and salt in large bowl
- Make a well. Add oil, vinegar, vanilla and water.
- Mix thoroughly.
- Bake in prepared tube pan (~ 1hour) or two loaf pans (~35 minutes) until toothpick come out clean.
- Dust with confectioners sugar.