Carrot Cake Tres Leches Cake

This Carrot Cake Tres Leches Cake is the ultimate fusion of two beloved desserts, bringing the warm, spiced notes of a classic carrot cake together with the decadent, creamy soak of a traditional Tres Leches. Each bite features a tender, finely grated carrot sponge that acts as the perfect vessel for a rich “three-milk” mixture of sweetened condensed milk, evaporated milk, and whole milk.

The experience is elevated by a luscious cream cheese icing that provides a cool, tangy contrast to the spiced cake. Topped with cinnamon-sugar toasted walnuts, this dessert offers a satisfying crunch that rounds out the velvety textures, making it an irresistible centerpiece for any gathering or a viral-worthy addition to your recipe collection.

Why You’ll Love This

• Perfect Fusion: Combines the comforting flavors of spiced carrot cake with the moisture of Tres Leches.

• Decadent Texture: A soft, soaked sponge topped with velvety smooth cream cheese icing.

• Irresistible Topping: The homemade cinnamon-sugar walnuts add a professional, crunchy finish.

• Crowd-Pleaser: Unique enough to stand out while hitting all the classic dessert cravings.

Ingredients

For the Cake:

• 2 cups (250g) All-Purpose Flour
• 1 tsp (5g) Baking Powder
• 1 tsp (5g) Baking Soda
• 1 tbsp (8g) Cinnamon
• 1/4 tsp (1.5g) Salt
• 2 cups (400g) Sugar
• 3 cups (approx. 330g) Finely Grated Carrots
• 4 Large Eggs
• 1 1/4 cup (295ml) Vegetable Oil
• 1/3 cup (80ml) Water
• 1 tbsp (15ml) Vanilla Extract

Milk Mixture:

• 1 can (14oz/396g) Sweetened Condensed Milk
• 1 can (12oz/354ml) Evaporated Milk
• 1 cup (240ml) Whole Milk
• 1 tsp (5ml) Vanilla Extract

Walnuts:

• 3 cups (approx. 300g) Walnut Pieces (recipe can be halved)
• 3 tbsp (42g) Butter, melted
• 1 tsp (5ml) Olive Oil
• 1 1/2 tbsp (18g) Sugar
• 1/2 tbsp (4g) Cinnamon
• Pinch Salt

Cream Cheese Icing:

• 16 oz (450g) Cream Cheese, cold
• 3 cups (360g) Powdered Sugar
• 2 cups (480ml) Heavy Cream, cold
• 1/2 tbsp (7.5ml) Vanilla Extract
• 1/4 tsp (1.5g) Salt

Instructions

1. Prep Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.

2. Grate Carrots: Finely grate your carrots using the small holes of a box grater until you have 3 cups.

3. Mix Wet Ingredients: In a separate bowl, whisk together the sugar, eggs, vegetable oil, water, and vanilla until smooth.

4. Combine: Gradually add the wet ingredients into the dry, whisking until just combined. Fold in the grated carrots.

5. Bake: Pour the batter into your mini cake pans (linked in my Amazon Storefront) 1/2 of the way. Bake at 350°F (175°C) until a toothpick comes out clean (approx. 16 mins for these mini 5 inch cake pans)

6. Milk Soak: Combine all milk mixture ingredients in a glass measuring pitcher. Once the cake has cooled slightly, poke holes across the surface with a fork and pour the milk mixture over the cake. Let it soak in the fridge for at least 2 hours.

7. Toast Walnuts: Toss walnut pieces with melted butter, olive oil, sugar, cinnamon, and salt. Bake at 325°F (160°C) for 12-15 minutes until fragrant and toasted. Let cool.

8. Icing & Assembly: Beat the cold cream cheese until smooth. Incorporate 1/3 powdered sugar, vanilla and salt. Slowly add cold heavy cream and cups of powdered sugar, alternating until light and creamy. Spread over the soaked cake and top with the toasted walnuts.

Tips for Success

• Finely Grated is Best: Use the finest setting on your grater so the carrots melt into the cake and don’t create a chunky texture.

• Cold Ingredients for Icing: Make sure your cream cheese and heavy cream are very cold to ensure the icing whips up thick and stable.

Storage and Freshness

• Storage: Because of the dairy in the soak and icing, this cake must be stored in the refrigerator. Keep it covered. 

• Freshness: It is best enjoyed within 3–4 days but can last for up to a week. The walnuts may lose some crunch over time, so you can wait to top individual slices until you’re ready to serve.

Mini cake pans, pitcher for combining milks, my favorite flavor extracts, food colorings and tons of other items I use to bake with is linked for you in my Amazon Storefront!