Carrot Cake (Queque de Zanahoria)
Recipe: #30506
October 03, 2018
"This recipe is from Ciudad Quesada, San Carlos, Alajuela Province, Costa Rica."
Original is 8 servings
Ingredients
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- FOR SYRUP
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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 by Step Method
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
No special items needed.
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