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Carrot Cake Tres Leches

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Carrot Cake Tres Leches is a decadent fusion of moist, spiced carrot cake soaked in a rich three-milk mixture, topped with fluffy whipped cream. It’s an elegant twist on two classic desserts—perfect for celebrations or anytime indulgence.

Ingredients

    • Carrot Cake:
    • 1 3/4 cups all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg (optional)
    • 1/2 tsp salt
    • 3 large eggs
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup neutral oil (like vegetable or canola)
    • 1 tsp vanilla extract
    • 2 cups finely grated carrots
    • Optional: 1/2 cup crushed pineapple (drained), 1/2 cup shredded coconut, 1/2 cup chopped walnuts

 

    • Tres Leches Mixture:
    • 1 (14 oz) can sweetened condensed milk
    • 1 (12 oz) can evaporated milk
    • 1/2 cup whole milk or heavy cream

 

  • Topping:
  • 2 cups whipped cream or whipped topping
  • Optional: ground cinnamon, toasted coconut, or chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk the eggs with granulated sugar and brown sugar until light and fluffy. Add oil and vanilla, then stir in grated carrots and any optional add-ins.
  4. Fold dry ingredients into wet mixture until just combined. Pour the batter into the prepared baking dish.
  5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
  6. In a bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk or cream.
  7. Using a fork or skewer, poke holes all over the surface of the slightly warm cake. Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
  8. Refrigerate the cake for at least 4 hours, preferably overnight.
  9. Before serving, spread whipped cream over the chilled cake and garnish with cinnamon, coconut, or nuts if desired.
  10. Slice and serve cold.

Notes

  • For best flavor and texture, chill the cake overnight before serving.
  • Use freshly grated carrots—not pre-shredded—for moisture and sweetness.
  • Add-ins like pineapple or coconut add extra texture and flavor.
  • Use full-fat milks for the creamiest, richest result.
  • Top just before serving to keep whipped cream fresh.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-tres-leches/