Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 Is this supposed to have carob in it, or is that just the name of the cake it frosts or something? Marilyn the pest Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2005 Report Share Posted April 14, 2005 how much carob is needed? doesn't say. Carolyn & Daniel Malone Tupperware Manager/Consultant www.my.tupperware.com/carolynmalone - ilovetocookvegan2 Wednesday, April 13, 2005 4:00 PM German Sweet Carob Frosting German Sweet Carob Frosting Source: Taste of Health Cookbook 1/2 cup lite coconut milk, divided 2 Tbsp. cornstarch 1 cup sucanat 1/2 cup shredded, unsweetened coconut 1/4 cup oil 1/2 cup walnuts, chopped In a small bowl stir 2 - 3 tablespoons of the coconut milk into cornstarch until dissolved. In a small saucepan combine the rest of the coconut milk, sucanat, coconut, oil and the cornstarch mixture. Bring to a rapid boil, stirring constantly until slightly thickened, 5 or 6 minutes. Remove from heat and stir in nuts. Ice cake while warm. Icing thickens as it cools. ***Sucanat by Wholesome Foods --- organic evaporated sugar cane juice with black strap molasses added to it. Replaces brown and white sugar one-for-one. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2005 Report Share Posted April 16, 2005 >>>Is this supposed to have carob in it, or is that just the name of the cake it frosts or something? Good question! Just as there isn't chocolate in the frosting on a German Chocolate Cake, there isn't supposed to be carob in this frosting. . .but it's the frosting that goes on a carob cake. ~ LaDonna ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2005 Report Share Posted April 16, 2005 LaDonna--That's what I THOUGHT, but wasn't sure. After all, there WERE potatoes in the Potato Latkes.....LOLOLOL! Thanks for clarifying! Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 If you use this recipe, be sure to use gluten-free graham crackers. I think we have a recipe in our archives. Sorry for not mentioning that when I posted the recipe. LaDonna , " Gracious Hospitality " <gracioushospitality wrote: > > German Sweet Carob Frosting > > *Serve on cake. Or another idea: > layer graham crackers with filling in between. . .then pour a small amount of tofu cream over the top. . .allow to moisten crackers. Then slice into thin slices and garnish with dried fruit, nuts, or mint. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 Am I missing something here? Where is the carob? Fran Gracious Hospitality <gracioushospitality wrote: German Sweet Carob Frosting *Serve on cake. Or another idea: layer graham crackers with filling in between. . .then pour a small amount of tofu cream over the top. . .allow to moisten crackers. Then slice into thin slices and garnish with dried fruit, nuts, or mint. 1/2 cup lite coconut milk, divided 2 Tbsp. cornstarch 1 cup Sucanat 1/2 cup shredded, unsweetened coconut 1/4 cup oil 1/2 cup walnuts, chopped In a small bowl stir 2 - 3 tablespoons of the coconut milk into cornstarch until dissolved. In a small saucepan combine the rest of the coconut milk, sucanat, coconut, oil and the cornstarch mixture. Bring to a rapid boil, stirring constantly until slightly thickened, 5 or 6 minutes. Remove from heat and stir in nuts. Ice cake while warm. Icing thickens as it cools. between 0000-00-00 and 9999-99-99 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 It is called " Carob " as it is made to go on a carob cake. Below is the recipe. I have actually tried it on a different carob cake recipe. I wasn't sure if I liked the frosting when I made it, but on the cake it was really good. Kim Carob Cake 3/4 cup sweet rice flour 3/4 cup gluten free flour blend of choice 1/2 cup carob powder 3/4 cup milled cane sugar (-OR- acceptable sweetener) 1/3 cup oil 1 cup water 1 tablespoon (3 tsp) lemon juice 1 tablespoon (3 tsp) pure vanilla 3/4 teaspoon salt 1 tablespoon (3 tsp) Rumford's aluminum-free baking powder 1. Spoon flours into measuring cup, level off. 2. Sift carob powder and add to flour. 3. Stir in cane sugar, oil, water, lemon juice, vanilla, salt, and baking powder. Batter will be slightly thin. 4. Pour into an oiled and floured 8 x 8 " (20 cm) square baking dish. 5. Bake at 350 degrees F (175 C) for 30 to 35 minutes. Toothpick inserted should come out clean. 6. Cake does not need to be cool to ice. This cake is also delicious served without frosting. German Sweet Carob Frosting 1/2 cup lite coconut milk, divided 2 tablespoons (6 tsp) cornstarch (cornflour) 1 cup Sucanat (organic sugar)(-OR- acceptable sweetener) 1/2 cup shredded, unsweetened coconut 1/4 cup oil 1/2 cup walnuts, chopped 1. In a small bowl stir 2 to 3 tablespoons of the coconut milk into cornstarch until dissolved. 2. In a small saucepan combine the rest of the coconut milk, Sucanat, coconut, oil and the cornstarch mixture. Bring to a rapid boil, stirring constantly until slightly thickened, 5 or 6 minutes. 3. Remove from heat and stir in nuts. Ice cake while warm. Icing thickens as it cools. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 Oh! Thanks for the clarification, Kim! Fran Kim <bearhouse5 wrote: It is called " Carob " as it is made to go on a carob cake. Below is the recipe. I have actually tried it on a different carob cake recipe. I wasn't sure if I liked the frosting when I made it, but on the cake it was really good. Kim Carob Cake 3/4 cup sweet rice flour 3/4 cup gluten free flour blend of choice 1/2 cup carob powder 3/4 cup milled cane sugar (-OR- acceptable sweetener) 1/3 cup oil 1 cup water 1 tablespoon (3 tsp) lemon juice 1 tablespoon (3 tsp) pure vanilla 3/4 teaspoon salt 1 tablespoon (3 tsp) Rumford's aluminum-free baking powder 1. Spoon flours into measuring cup, level off. 2. Sift carob powder and add to flour. 3. Stir in cane sugar, oil, water, lemon juice, vanilla, salt, and baking powder. Batter will be slightly thin. 4. Pour into an oiled and floured 8 x 8 " (20 cm) square baking dish. 5. Bake at 350 degrees F (175 C) for 30 to 35 minutes. Toothpick inserted should come out clean. 6. Cake does not need to be cool to ice. This cake is also delicious served without frosting. German Sweet Carob Frosting 1/2 cup lite coconut milk, divided 2 tablespoons (6 tsp) cornstarch (cornflour) 1 cup Sucanat (organic sugar)(-OR- acceptable sweetener) 1/2 cup shredded, unsweetened coconut 1/4 cup oil 1/2 cup walnuts, chopped 1. In a small bowl stir 2 to 3 tablespoons of the coconut milk into cornstarch until dissolved. 2. In a small saucepan combine the rest of the coconut milk, Sucanat, coconut, oil and the cornstarch mixture. Bring to a rapid boil, stirring constantly until slightly thickened, 5 or 6 minutes. 3. Remove from heat and stir in nuts. Ice cake while warm. Icing thickens as it cools. between 0000-00-00 and 9999-99-99 Quote Link to comment Share on other sites More sharing options...
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