Monday, April 9, 2018

Carrot Tres Leches Cake

I found this recipe after eating something similar at an Ecuadorian Restaurant locally. This was a close copycat and we all liked it when I served it for Easter.

Carrot Tres Leches Cake

For Carrot Cake:

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
¼ 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-ounce) can crushed pineapple, drained
½ cup raisins
1 cup chopped walnuts
1 (14 oz) can sweetened condensed milk
1 (12oz) can evaporated milk
1 cup milk
2 teaspoons ground cinnamon 


2 cups heavy cream
2 tablespoon sugar
1 teaspoon vanilla extract

For Candied Carrots:

2 medium peeled carrots
1 cup water
1 cup sugar

1. Preheat oven to 350 degrees.

2. Lightly coat a 9x13 pan with non stick cooking spray and line with parchment paper.

3. In a bowl whisk together flour, baking soda, salt, allspice, cinnamon and nutmeg.

4. Beat eggs, sugar, vegetable oil, buttermilk and vanilla extract at medium speed with an electric mixer until smooth. 

5. Add flour mixture, beating at low speed until blended.

6. Fold in carrots, drained pineapple, raisins and walnuts.

7. Pour batter into prepared pan.

8. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. While cake bakes make tres leches cream.

9. Whisk together sweetened condensed milk, evaporated milk, milk and ground cinnamon.

10. Once cake is baked, remove from oven and allow to cool for 10 minutes in pan.

11. Carefully remove cake from pan, using parchment paper and place in serving platter.

12. Poke top of cake with fork to create small holes and slowly pour tres leches mixture over entire cake.

13. Refrigerate cake overnight.

14. Before serving make whipped topping.

15. Whisk heavy cream, sugar and vanilla until soft peaks form.

16. Top cake with freshly whipped cream and garnish with candied carrots.

17. For Candied Carrots:

18. Using a large grater, grate carrots strips.

19. In a medium saucepan combine water and sugar; bring to a boil to dissolve sugar.

20. Add carrots strips; reduce heat and cook strips for 15 minutes.

21. Remove carrots strip with a slotted spoon to a baking sheet lined with parchment paper.

22. With a fork separate carrots strips or they will clump together and break when separated.

23. Cool completely and use to garnish tres leches cake. 

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