Carrot Tres Leches Cake

grateful for a 26th trip around the ☀️ cause im trying to eat carrot (tres leches) cake FOREVER!!

growing up, my birthday cakes were only (STRICTLY) carrot cake, tres leches, or a fruit tart. I'm never a purist, so why not combine all three

thank you for all the love & support you send year round- please consider donating to the organization below to help celebrate another trip around the sun with me- i adore you <3 

Carrot Tres Leches Cakes

Serves: 8-10

Time: 1 hour (+ cool)

INGREDIENTS

Batter

• 1 cup all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp. salt

• 5 large eggs

• 1 cup white sugar, divided

• 1/3 cup coconut milk

• 1 tsp almond extract

• 1/2 tsp vanilla extract

Tres Leches Milk Mixture

• 2 cups chopped carrots, (about 4 medium carrots)

• 1 can sweetened coconut condensed milk

• 1 can of coconut evaporated milk

• 1/4 cup coconut milk

• 1 tsp cinnamon

• 1 tsp ginger

• 1/4 tsp nutmeg

Garnishes

• Whipped cream

• fresh fruit

DIRECTIONS

1. Preheat the oven to 350°F with a rack in the center. Grease and line a 9x13-inch or two 8-inch round springform pans.

2. In a large bowl, combine the flour, baking powder, and salt. Set aside.

3. In two separate bowls, separate the egg yolks and egg whites. In a medium bowl, combine 3/4 cup of sugar with the egg yolks using a hand mixer until the mixture reaches a pale yellow color, approximately 2 minutes. Add the coconut milk, almond extract, and vanilla extract. Beat until well combined.

4. Gently fold the egg yolk mixture into the flour mixture until just combined. Rinse the wire whips of the mixer thoroughly. In another bowl, beat the egg whites on high speed until soft peaks form, which should take about 3-4 minutes. Gradually add the remaining 1/4 cup of sugar and continue beating until the egg whites become stiff. Carefully fold the egg whites into the batter until fully incorporated.

5. Pour the batter into the prepared 9x13 pan or evenly divide it between the two round pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

6. While the cake is baking, prepare the carrot tres leches milk. Blend the ingredients together until smooth, ensuring the mixture is a bright orange color. Strain through a fine mesh strainer.

7. Once the cake has cooled, use a fork to pierce the surface all around it. Gradually pour the tres leches milk over the cake, focusing on the edges to allow it to absorb evenly.

8. Cover the cake and refrigerate for at least 4 hours, though overnight is preferable. When ready to serve, garnish with whipped cream and your choice of toppings.