Carrot Cake Tres Leches

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This cake is super moist and full of warm spices, soaked in a rich mix of three types of milk. Topped with creamy whipped cream cheese frosting and crunchy crushed walnuts, it combines the best of both carrot cake and tres leches. And the best part is, it’s really easy to make!

This dessert combines the moist richness of carrot cake with the creamy indulgence of tres leches, creating a delightful fusion that is perfect for any occasion.

Carrot Cake Tres Leches

Course Dessert


For the Carrot Cake

    Dry Ingredients

    • 2 cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt

    Wet Ingredients

    • 1 cup granulated sugar
    • 1 cup light brown sugar packed
    • 1 cup vegetable oil
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups finely grated carrots about 4 large carrots
    • 1 cup crushed pineapple drained
    • ½ cup unsweetened shredded coconut optional
    • ½ cup chopped walnuts or pecans optional

    For the Tres Leches Mixture

    • 1 cup whole milk
    • 1 cup evaporated milk
    • 1 cup sweetened condensed milk

    For the Whipped Cream Topping

    • 1 ½ cups heavy whipping cream
    • 3 tablespoons powdered sugar
    • 1 teaspoon vanilla extract

    For Garnish

    • Ground cinnamon
    • Grated carrot
    • Chopped nuts


    Step 1: Prepare the Carrot Cake

    • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
    • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
    • Mix Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    • Combine and Fold: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts if using.
    • Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.

    Step 2: Prepare the Tres Leches Mixture

    • Mix the Milks: In a large measuring cup or bowl, whisk together the whole milk, evaporated milk, and sweetened condensed milk.
    • Soak the Cake: Once the cake is cooled, poke holes all over the top using a fork or a skewer. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 2 hours or overnight for best results.

    Step 3: Prepare the Whipped Cream Topping

    • Whip the Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Spread the Topping: Spread the whipped cream evenly over the soaked cake.

    Step 4: Garnish and Serve

    • Add Garnish: Lightly sprinkle ground cinnamon over the whipped cream. Garnish with grated carrot and chopped nuts if desired.
    • Serve: Cut the cake into squares and serve chilled.


    Tips for Success

    • Grating Carrots: For the best texture, finely grate the carrots. Larger pieces can make the cake denser.
    • Absorption Time: Allowing the cake to absorb the tres leches mixture overnight enhances the flavor and moisture.
    • Storage: Store the cake covered in the refrigerator for up to 3 days.


    • Carrot and Coconut: Add a handful of sweetened coconut to the batter for a tropical twist.
    • Spice Mix: Experiment with additional spices like cardamom or ginger for a unique flavor.

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