Chilean queque de zanahoria is a moist loaf cake made with grated carrot, oil, eggs, cinnamon, walnuts, and raisins, baked in a loaf tin and dusted with powdered sugar. It takes 60 minutes of preparation plus 45 minutes of baking and serves 6 people.
It is an easy way to bring vitamin A into the family diet, simple enough to make even in a blender, and a favorite for afternoon once.
How to Make Chilean Carrot Cake?
You mix the dry ingredients with cinnamon, baking soda, and baking powder, beat the eggs with the oil, and combine both before folding in the grated carrot, walnuts, and raisins. The batter bakes in a buttered and floured loaf tin until a toothpick comes out clean, and the cake is finished with a dusting of powdered sugar.
Nutritional Information
Each serving of carrot cake with walnuts contains approximately 715 kcal, 9 g of protein, 34 g of fat (4 g of saturated fat), 100 mg of cholesterol, 98 g of carbohydrates, 63 g of sugars, and 380 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Queque de Zanahoria Recipe
Preparation: 60 minutes
Cooking: 45 minutes
Servings: 6 people
Ingredients
- 400 g (14 oz) of carrots, grated
- 400 g (2 cups) of sugar
- 280 g (2 1/4 cups) of all purpose flour
- 150 ml (5 fl oz) of oil
- 50 g (1/3 cup) of raisins
- 50 g (1/2 cup) of chopped walnuts
- 4 eggs
- 2 teaspoons of ground cinnamon
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- Powdered sugar, to decorate
Instructions
- Preheat the oven to 190 C (374 F) for at least 10 minutes. Butter a loaf tin and dust the inside with flour, tapping out any excess that does not stick to the sides.
- In a large bowl, sift the flour, the sugar, and the baking powder, then add the cinnamon, the baking soda, and the salt and stir with a wooden spoon to combine. In a medium bowl, beat the eggs and the oil with a fork until smooth.
- Pour the egg mixture into the flour mixture and stir with a fork to combine. Add the grated carrot, the walnuts, and the raisins and finish mixing. Pour the batter into the loaf tin, spreading it evenly and smoothing the top.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and dry. Let the tin rest on a rack for 20 minutes, then unmold, cool, and dust with powdered sugar. Serve cold, in slices, as a dessert or at once.
Additional Tips
Blender version
For an even quicker, smoother batter, blend the carrots first, then add the eggs, oil, and sugar and blend for a few minutes. Pour this liquid base over the dry ingredients and fold everything together.
Vegan version
To make the cake vegan, replace the eggs with ground flaxseed or chia seeds mixed with water, about 1 tablespoon of seeds and 3 tablespoons of water per egg.
Do not overmix
Once the wet and dry ingredients meet, mix only until no dry flour is visible. Overmixing develops gluten and makes the cake dense instead of tender.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Eggs | Flax eggs | 1 tbsp flax + 3 tbsp water per egg | Denser, nutty |
| All purpose flour | Half whole wheat flour | 1:1 | Heartier, less fluffy |
| Walnuts | Pecans | 1:1 | Sweeter, buttery |
| Raisins | Chopped dried apricots | 1:1 | Tangier |
Frequently Asked Questions (FAQs)
1. Can I use whole wheat flour in this cake?
Yes, but replace only half of the flour to keep the cake light, since whole wheat flour absorbs more liquid.
2. Can I reduce the sugar?
Yes, you can cut it by up to 25% without affecting the texture. For more natural sweetness, add more carrot or a ripe banana.
3. How do I store the cake so it does not dry out?
Wrap the cooled cake in plastic film or keep it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
4. Can I freeze carrot cake?
Yes. Cut it into portions, wrap them well, and freeze for up to 3 months. Thaw at room temperature before serving.
What Is a Queque?
In Chile a queque is a simple loaf or ring cake, baked without layers or frosting and usually served in slices at once. This carrot version is lighter on decoration than the frosted American carrot cake, finished only with powdered sugar.
History and Origin of the Word Queque
The Spanish word queque is an anglicism derived from the English word cake, and it is the name this kind of cake usually goes by in Chile, Peru, and Costa Rica.
Did You Know?
The modern carrot (Daucus carota sativus) is the domesticated form of a wild carrot native to Europe and Asia, larger, tastier, and less fibrous than its ancestor.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Orange Sponge Cake Recipe
- Chilean Marble Cake Recipe
- Chilean Microwave Mug Cake Recipe
- Chilean Banana Kuchen Recipe
