- 2/3 Cup whole wheat flour
- 1/3 Cup pastry flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1/2 Cup unsalted butter
- 1/2 Cup honey
- 1/4 Cup California raisin paste
- 3 egg whites, beaten to stiff peaks
- 1 Teaspoon vanilla extract
- 1/2 Cup carob powder
- 1 Tablespoon butter, melted
- 1/4 Cup coconut milk
- 1/2 Cup California golden raisins
- 1/2 Cup California natural raisins
Measure flours, baking powder and salt into large sifter; mix together and sift into large bowl. In mixer fitted with paddle or by hand, cream butter, honey and raisin paste together until lightly fluffy. Fold in stiffly beaten egg whites, and stir in vanilla to combine well.
In small bowl combine melted butter, carob powder and coconut milk, and stir together until powder has dissolved. Add this mixture to mixer bowl and mix together well. Fold in flour mixture, a little at a time, mixing just until combined after each addition.
Turn into a 9-inch square cake pan and bake at 350°F for 25 to 35 minutes or until toothpick inserted into middle comes out clean. Let stand until cooled. Remove from pan; cut 3 by 3 into 9 servings and serve while slightly warm.