Carrot Cake Tres Leches
Ingredients
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
Instructions
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.
Notes
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.
Variations
- 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.