1/2 c. melted butter
1/4 c. carob powder
2 beaten eggs
1/2 c. maple syrup or honey or 1 c. brown sugar
1 tsp. vanilla extract
1/2 can chopped sauerkraut
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. raisins
1/2 c. walnuts

Whisk butter and carob together until free of lumps, add eggs, syrup and vanilla. Stir dry ingredients together, add to mix. Add raisins and nuts. Pour into buttered 8 inch pan and bake 20 to 25 minutes. Cool before frosting.

ICING:

1/4 c. butter
1 egg
1/4 c. carob powder
1/2 tsp. vanilla
Dash of salt
1 1/2 c. powdered sugar
Optional: 1/2 tsp. instant coffee powder 2 tbsp. heavy cream

Beat butter, egg and carob until smooth, add balance and beat creamy.