October 03, 2018
Desserts, Cakes, Eggs,
Vegetables, Carrot, Central/South American, Budget-Friendly, Entertaining, Potluck, Weeknight Meals, Oven Bake, Non-Dairy, Vegetarian, Alcohol, Make it from scratch, Gifts more
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"This recipe is from Ciudad Quesada, San Carlos, Alajuela Province, Costa Rica."
In a mixing bowl, combine the sugar, coconut, eggs and the oil.
Slowly add the flour, baking soda, salt, baking powder, nutmeg, cinnamon and finally the carrot.
Beat all the ingredients and then pour into the baking pan.
Heat the oven to 345 ° F and bake for about 45 minutes. Allow the pan to cool and remove cake to tray.
To make the caramel sauce, pour the water into a heavy-bottomed saucepan. Add the sugar and heat over medium-high heat. Stir the pan to dissolve the sugar, but once the mixture comes to a boil, stop stirring.
Allow the water to boil off and the sugar to start turning brown. When you get to a nice medium caramel color, pull the pan from the stove, mix in the liquor and pour directly over the cake. Allow to cool before serving.
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