Carob is usually thought to be the health food chocolate substitute - a try, but nowhere as good as the real thing and only for those who can't have anything to do with chocolate.
As with other substitute foods, the trick is to learn how to use it and find a good source. Most of the health food store carob is not only bad, but is usually overpriced. Last Summer I noticed Bob's Red Mill - an outstanding source of grains - had added a carob to their catalog.
Sukie is allergic to chocolate. Normally this is great (for me) as I get everything that comes through the door, but I was curious about making something for her with carob. So I got some of Bobs carob and started experimenting.
Last July I published a recipe here of a rich carob cake that is laced with walnuts, banana and honey. Today I think I finally perfected it. I have updated the July recipe, so if you want to try ... here it is. It has the richness of chocolate without being chocolate or trying to simulate it. Great texture and wonderful out of the oven or chilled. Try it with a glass of milk or possibly a scoop of a rich vanilla ice cream on the side. Make it for a party and keep the guests guessing...