Carrot Cake

(For 10 servings)


Tools: Saladmachine, Mixing Bowl, 1 Qt Sauce Pan


150 gr Carrot


Ingredient A:

60 gr rolled oat, blender
60 gr  Gluten free flour
1/2 tsp Nutmeg Powder
1 tsp Cinnamon Powder
1/4 tsp Ginger Powder
1/2 tsp baking soda
1/2 tsp baking powder


Ingredient B:

60 gr Palm Sugar
50 ml Honey
100 ml Oil
2 pcs Chicken Eggs


How to make:


1. Grate the carrots with Saladmachine cone #1. set aside.

2. Mix ingredients A in a large mixing bowl.

3. Mix ingredients B in a small Mixing Bowl.

4. Mix carrots and 1 tablespoon of ingredient A, and stir well. set aside.

5. Make a hole in the middle of ingredient A, pour ingredient B into the hole, and mix well. Add the carrots that have been mixed with ingredient A, and stir well.

6. Put the mixture into 1 Qt Sauce Pan, and cook over low heat until cooked (± 30 minutes). Lift. Open the lid of the stainless pot, and wipe off the moisture that is inside the lid. Close again, let stand for 30 minutes.

7. Remove the cake from the pan. Serve.


1) Gluten free flour: Non-wheat flour, including rice flour and wheat flour

mocaf (modified cassava flour)


Remember, a great meal starts with the right tools and techniques. Enroll in Saladmaster's Healthy Cooking Class to take pride in crafting dishes that are both nourishing and delicious.

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