Preheat the oven to 160C/325F/gas mark 3
Use a 23cm/9 inch square slab tin.
Grease the cake tin. Mix all the cake ingredients in a large bowl until well combined. Beat for about 3 minutes or until mixture is changed in colour and smooth. Pour mixture into prepared tin. Bake for about 1 hour. Stand 5 minutes before turning on to wire rack to cool. Melt carob over hot water and cool, but do not allow to set. Spread cold cake with syrup Cream, drizzle with melted carob.
Syrup Cream: Combine water, sugar and syrup in saucepan, stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, remove from heat. Cool to room temperature, allow to become completely cold. Beat the butter in a small bowl until white and fluffy. Gradually add syrup, beating well after each addition.
