Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6258ed0699db4f36801c05c005a4362b",
    "updated": "2025-04-25T19:13:29.878Z",
    "title": "Carrot Cake with Cream Cheese Frosting and Candied Carrots",
    "subtitle": null,
    "description": "This carrot cake recipe, inspired by childhood memories, features a moist and flavorful cake, a tangy cream cheese frosting, and a touch of elegance with candied carrots. Unlike traditional layer cakes, this version is baked in a square pan, offering a simple yet satisfying presentation.",
    "ingredients": [
      {
        "section": "For the Carrot Cake",
        "ingredients": [
          "quinoa flour",
          "dark buckwheat flour",
          "coconut sugar or evaporated cane sugar",
          "ground cinnamon",
          "ground dried ginger",
          "baking powder",
          "baking soda",
          "xanthan gum",
          "sea salt",
          "egg",
          "unsweetened applesauce",
          "unsweetened plain almond milk",
          "extra-virgin olive oil, plus more for greasing",
          "(1 2 carrots worth) grated carrot",
          "raisins (optional)"
        ]
      },
      {
        "section": "For the Cream Cheese Frosting",
        "ingredients": [
          "(8 ounces) cream cheese, room temperature",
          "honey or maple syrup",
          "vanilla extract or vanilla bean paste",
          "zest of",
          "coconut oil, melted and cooled (but still liquid)",
          "unsweetened plain almond milk, cold"
        ]
      },
      {
        "section": "For the Candied Carrots",
        "ingredients": [
          "carrots, sliced into (6.35 mm) rounds",
          "orange juice",
          "honey"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "chopped pecans or walnuts"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 325°F.",
      "Grease an 8x8-inch square baking pan with oil; set aside.",
      "In a large bowl, whisk together the quinoa flour, buckwheat flour, sugar, cinnamon, ginger, baking powder, baking soda, xanthan gum, and salt.",
      "In a separate bowl, whisk together the egg, applesauce, almond milk, and oil. Add this wet mixture to the dry ingredients, stirring until just combined.",
      "Fold in the grated carrots and raisins (if using).",
      "Pour the batter into the prepared pan and spread evenly.",
      "Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool completely in the pan.",
      "Cover and refrigerate the cooled cake for at least 2 hours.",
      "To make the frosting, beat the cream cheese, honey (or maple syrup), vanilla, and orange zest in a stand mixer (or with a hand mixer) until smooth and creamy. Scrape down the sides of the bowl as needed.",
      "With the mixer running, gradually drizzle in the melted coconut oil. Scrape the bowl and beat again briefly.",
      "Add the cold almond milk and beat until combined. Scrape the bowl and beat on high speed until light and fluffy.",
      "Transfer the frosting to a bowl, cover, and refrigerate for at least 2 hours.",
      "To candy the carrots, arrange the carrot slices in a single layer in a large skillet. Add the orange juice and honey.",
      "Bring the mixture to a boil, then reduce heat to medium-low, cover, and cook for 5 minutes.",
      "Uncover, increase heat to medium, and cook until the liquid has evaporated.",
      "Once the liquid is gone, continue cooking over medium heat until the carrots are glossy and caramelized (5-10 minutes), flipping them once.",
      "Transfer the candied carrots to a plate to cool. Cover and refrigerate until ready to serve.",
      "To serve, cut the cake into squares. Place each square in a bowl, top with a generous dollop of cream cheese frosting, and garnish with the candied carrots and chopped nuts."
    ],
    "notes_ingredients": null,
    "notes_instructions": "MAKE AHEAD:\nCarrot Cake: Can be made up to 2 days in advance.\nCream Cheese Frosting: Can be made up to 2 days in advance.\nCandied Carrots: Can be made up to 2 days in advance."
  }
]