Description
A luxurious twist on traditional carrot cake soaked in a rich tres leches mixture, topped with fluffy whipped cream.
Ingredients
Scale
- 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
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 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)
- 1 cup whole milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 ½ cups heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional grated carrot and chopped nuts for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well mixed.
- In another bowl, combine the granulated and brown sugars with the vegetable oil. Mix until well combined, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet. Once combined, fold in the grated carrots, crushed pineapple, and coconut/nuts if using.
- Pour the batter into the prepared dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 15 minutes.
- While the cake is cooling, whisk together the whole milk, evaporated milk, and sweetened condensed milk in a bowl. Set aside.
- In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip on medium speed until soft peaks form. Do not overbeat!
- After the cake has cooled, poke holes all over the surface using a skewer or fork.
- Slowly pour the tres leches mixture over the top, letting it soak in.
- Chill the cake for at least 2 hours in the fridge, or ideally overnight.
- Before serving, top with the whipped cream and garnish with additional grated carrot and chopped nuts. Slice up and enjoy!
Notes
Ensure your crushed pineapple is well-drained to prevent sogginess. For stable whipped cream, you can add a little gelatin if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg