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Carrot Cake Tres Leches

Course Dessert

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 9x13-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.