Carrot Cake Three Milks
A delightful blend of traditional carrot cake infused with a creamy tres leches milk mixture, ensuring each bite is moist and flavorful.
Ingredients
For the Carrot Cake
- 2 cups all-purpose flour Using a high-quality flour will yield a tender cake.
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon A must for that warm spice aroma.
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt Enhances the sweetness without being overly salty.
- 1 cup granulated sugar
- 1 cup light brown sugar (packed) For that deeper flavor.
- 1 cup vegetable oil This keeps the cake moist. Can substitute with applesauce for a lighter version.
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 4 large carrots) Freshly grated give the best flavor and texture.
- 1 cup crushed pineapple (drained) Sweet and tropical; makes the cake even moister.
- 0.5 cup unsweetened shredded coconut (optional) For added texture and flavor.
- 0.5 cup chopped walnuts or pecans (optional) Adds a delightful crunch.
For the Milk Mixture
- 1 cup whole milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
For the Whipped Cream Topping
- 1.5 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon, grated carrot, chopped nuts for garnishing.
Instructions
Preparation
- Preheat Your Oven: Set it to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream the Sugars and Oil: In a large mixing bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined.
- Add the Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Set aside.
- Combine: Gradually mix in the dry ingredients, alternating with the grated carrots, crushed pineapple, and optional shredded coconut and nuts until just combined.
- Bake: Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Tres Leches Mixture
- In a medium mixing bowl, whisk together the whole milk, evaporated milk, and sweetened condensed milk until smooth.
- Once the cakes are cool, gently remove them from the pans and place them on a wire rack.
- Using a fork or skewer, pierce the cakes all over. Slowly pour the milk mixture over both cakes, allowing it to soak in completely.
Prepare the Whipped Cream Topping
- In a separate bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Use an electric mixer to whip the cream until stiff peaks form.
Garnish and Serve
- Once the layers have fully absorbed the milk mixture, place one layer onto a cake stand or plate.
- Spread a generous layer of whipped cream on top, then place the second layer on top.
- Frost the entire cake with the remaining whipped cream and garnish with a sprinkle of ground cinnamon, grated carrot, and chopped nuts.
- Chill for at least an hour before serving for optimal absorption of the milk mixture.
Notes
This cake is best served within 2-3 days, kept refrigerated due to the cream topping. Store it in an airtight container to retain moisture. You can prepare the cake layers a day ahead of time and soak them overnight in the milk mixture.