Carrot Cake (Queque de Zanahoria)

8
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"This recipe is from Ciudad Quesada, San Carlos, Alajuela Province, Costa Rica."

Original recipe yields 8 servings
OK
  • FOR SYRUP

Nutritional

  • Serving Size: 1 (225.1 g)
  • Calories 762.9
  • Total Fat - 47 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 104.2 mg
  • Sodium - 570.9 mg
  • Total Carbohydrate - 80.7 g
  • Dietary Fiber - 3.3 g
  • Sugars - 53.1 g
  • Protein - 7.6 g
  • Calcium - 85.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.1 mg

Step 1

In a mixing bowl, combine the sugar, coconut, eggs and the oil.

Step 2

Slowly add the flour, baking soda, salt, baking powder, nutmeg, cinnamon and finally the carrot.

Step 3

Beat all the ingredients and then pour into the baking pan.

Step 4

Heat the oven to 345 ° F and bake for about 45 minutes. Allow the pan to cool and remove cake to tray.

Step 5

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.

Step 6

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.

Tips & Variations


No special items needed.

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