Description
Carrot Cake Tres Leches is the ultimate fusion dessert. A warmly spiced carrot cake is soaked in a rich three-milk mixture, creating an ultra-moist, melt-in-your-mouth texture. Finished with fluffy whipped topping or cream cheese frosting, this dessert is decadent yet balanced with cozy cinnamon and fresh carrot flavor. It’s perfect for holidays, spring gatherings, or anytime you want a showstopping cake that feels both classic and creative.
Ingredients
For the Carrot Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¾ cup granulated sugar
½ cup brown sugar
¾ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 ½ cups finely grated carrots (patted dry)
For the Tres Leches Soak:
1 cup sweetened condensed milk
1 cup evaporated milk
½ cup heavy cream
Topping:
1 ½ cups heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla
Optional: toasted pecans or cinnamon dusting
Instructions
Prepare the Cake: Preheat oven to 350°F. Grease a 9×13-inch pan.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix sugars, oil, eggs, and vanilla until smooth. Stir in grated carrots.
Add dry ingredients to wet ingredients and mix until just combined.
Bake 30–35 minutes until a toothpick inserted in the center comes out clean. Cool completely.
Soak the Cake: Whisk condensed milk, evaporated milk, and heavy cream. Poke holes all over the cooled cake and slowly pour milk mixture evenly over the top. Refrigerate at least 4 hours or overnight.
Top & Serve: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over chilled cake and garnish as desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert