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.