Carrot Tres Leches Cake is a cozy twist on two beloved classics, moist carrot cake and rich tres leches. Infused with warm spices and soaked in sweet cinnamon milk, this dessert brings together soft texture, comforting flavor, and Mexican dessert tradition. In this recipe, we’ll blend grated carrots, crushed pineapple, and walnuts into a tender cake, drench it in a creamy three-milk mixture, and top it all off with whipped cream and candied carrots. Whether you’re baking for Easter, family gatherings, or simply craving something special, this recipe is sure to impress. Let’s dive into the flavors and memories behind this decadent cake.
Why Carrot Tres Leches Works
Carrot cake already has a beautiful crumb and moisture thanks to the carrots and pineapple. Soaking it in tres leches, condensed milk, evaporated milk, and whole milk, transforms it into a luxurious dessert. The cinnamon in the soak complements the spices in the cake, while the whipped cream topping keeps it light.
And let’s not forget the candied carrot garnish—thin strips of carrot simmered in sugar until tender, then dried until shiny and sweet. They’re the perfect finishing touch and a nod to Grandma’s old-school flair.
If you’ve tried our Spicy Mango Tres Leches Cake, this one’s a bit cozier, perfect for cooler days or family dinners.
Everything You Need for a Moist, Spiced Cake
Before you start mixing, make sure you have all your ingredients prepped. Freshly grated carrots make a huge difference in moisture and flavor. Canned pineapple should be well-drained, and your eggs should be at room temperature for the best texture. Here’s everything you’ll need:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8 oz) can crushed pineapple, drained
- 1/2 cup raisins
- 1 cup chopped walnuts
For the Tres Leches Soak:
- 1 (14 oz) can Nestlé La Lechera sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup whole milk
- 2 teaspoons ground cinnamon
For the Whipped Cream Topping:
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For Garnish:
- Diced pineapple
- Candied carrots (recipe below)
For the Candied Carrots:
- 2 medium carrots, peeled
- 1 cup water
- 1 cup sugar
If you love experimenting, you can easily swap in pecans for walnuts or add a hint of orange zest for brightness. It’s a flexible recipe—just like our Cookies & Cream Tres Leches Cake, which blends tradition with creativity.
Pro tip: Prepare your tres leches soak while the cake bakes. It needs to cool slightly before pouring, and prepping in advance makes for smooth assembly.
How to Make Carrot Tres Leches Cake from Scratch
Step-by-Step Instructions for a Moist and Flavorful Dessert
Making this Carrot Tres Leches Cake is a two-part process: baking the spiced carrot cake and soaking it in a cinnamon-spiced milk blend. Don’t rush it—the chill time is what transforms the cake into a tender, milk-soaked dream.
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. Lightly coat a 9×13-inch baking pan with non-stick spray and line it with parchment paper for easy removal later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1 teaspoon nutmeg
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the following until smooth:
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
Step 4: Combine and Fold
Add the dry ingredients to the wet mixture, beating at low speed until just combined. Gently fold in:
- 2 cups grated carrot
- 1 can drained crushed pineapple
- 1/2 cup raisins
- 1 cup chopped walnuts
Step 5: Bake the Cake
Pour the batter into the prepared pan and bake for 25–30 minutes. A toothpick inserted in the center should come out clean. While baking, prepare your soak.
Step 6: Make the Tres Leches Mixture
In a bowl, whisk together:
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup whole milk
- 2 teaspoons ground cinnamon
Step 7: Soak the Cake
Cool the cake for 10 minutes, then lift it out using the parchment. Transfer to a serving dish. Use a fork to poke holes all over the surface, then slowly pour the tres leches mixture over the top. Let the cake absorb the liquid fully. Cover and refrigerate overnight.
Serving, Variations, and How to Store Carrot Tres Leches Cake
How to Serve It Beautifully
Once your Carrot Tres Leches Cake has chilled overnight and fully soaked in all that creamy goodness, it’s time to finish it with a light whipped topping and beautiful garnishes.
To make the topping, beat:
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Whip until soft peaks form. Spread evenly over the chilled cake. For garnish, sprinkle diced pineapple and candied carrots on top. The candied carrots add both texture and beauty, making each slice a showstopper.
To serve, cut into squares using a serrated knife. Wipe the knife between slices for clean edges.
This cake holds up beautifully at brunches, birthdays, or even alongside afternoon café de olla. If you’re a fan of eye-catching desserts like our Dalgona Coffee Tres Leches Cake, this one belongs in your recipe box.
Variations You’ll Love
- Make it nut-free: Swap walnuts for toasted coconut or simply omit them.
- Add citrus: Orange zest in the batter or milk soak adds brightness.
- Make it gluten-free: Use a trusted 1:1 gluten-free flour blend.
- Go mini: Bake in a muffin tin for individual tres leches cakes—perfect for parties.
You can also turn this into a layered cake with whipped cream in between if you’re feeling fancy.
How to Store It
This cake gets better as it sits. Store leftovers covered in the fridge for up to 4 days. For best texture, don’t freeze—it affects the milk-soaked sponge.
If you’re prepping ahead for a party, you can bake the cake and soak it up to 2 days before serving. Add whipped topping just before serving for freshness.
Frequently Asked Questions
1. Can I make carrot tres leches cake ahead of time?
Absolutely. This cake is actually best when made a day ahead. After soaking it in the tres leches mixture, let it chill overnight. Add the whipped topping just before serving for the freshest taste and texture.
2. How do I keep my carrot tres leches cake from getting soggy?
Use freshly grated carrots and properly drained pineapple to control excess moisture in the cake. After baking, let the cake cool slightly before pouring the milk mixture slowly. Chill overnight to allow even absorption without sogginess.
3. Can I use boxed carrot cake mix for this recipe?
While homemade is always best for texture and spice control, you can use a boxed carrot cake mix in a pinch. Just bake as directed, then follow the tres leches soaking and topping steps in this recipe for a shortcut version.
4. What’s the difference between regular tres leches and carrot tres leches cake?
Traditional tres leches cake is made with a light sponge or butter cake base. Carrot tres leches cake uses a spiced carrot cake base, which adds texture, flavor, and heartiness. The spiced cake balances beautifully with the cinnamon-infused milk soak.
Conclusion
Carrot Tres Leches Cake is where cozy meets creamy. The warm spices, fresh carrot and pineapple, and soft crumb come together with the luscious soak of sweetened milk and cinnamon for a dessert that’s rich, nostalgic, and full of heart. Topped with whipped cream and candied carrots, it’s just as beautiful as it is delicious.
Whether you’re making it for Easter, a birthday, or a quiet family dinner, this cake brings generations and flavors together in one pan. From my kitchen to yours, I hope it brings as much joy as it does sweetness.
Print
Carrot Tres Leches Cake: Cozy Twist on a Mexican Classic
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Description
A moist carrot cake meets Mexican tres leches in this rich, cinnamon-spiced dessert topped with whipped cream and candied carrots.
Ingredients
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp allspice
1/4 tsp cinnamon
1 tsp nutmeg
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla extract
2 cups grated carrot
1 (8oz) can crushed pineapple, drained
1/2 cup raisins
1 cup chopped walnuts
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 cup whole milk
2 tsp ground cinnamon
2 cups heavy cream
2 tbsp sugar
1 tsp vanilla extract
Diced pineapple
Candied Carrots
Instructions
1. Preheat oven to 350°F. Grease and line a 9×13 pan with parchment.
2. Whisk flour, baking soda, salt, and spices in a bowl.
3. Beat eggs, sugar, oil, buttermilk, and vanilla until smooth.
4. Add dry mix to wet and beat on low until combined.
5. Fold in carrots, pineapple, raisins, and walnuts.
6. Pour into pan and bake for 25–30 mins until toothpick comes out clean.
7. Whisk together condensed, evaporated, and whole milk with cinnamon.
8. Cool cake 10 minutes, poke holes, pour milk mixture evenly over cake.
9. Refrigerate overnight.
10. Whip cream, sugar, and vanilla until soft peaks form.
11. Spread whipped cream over cake and garnish with pineapple and candied carrots.
12. To make candied carrots: Boil 1 cup sugar and 1 cup water. Add shredded carrots and simmer 15 mins. Drain, dry on parchment, separate strips with fork.
Notes
Make sure the cake is fully chilled before topping. Use fresh carrots and well-drained pineapple for best results.