Carrot Tres Leches Cake
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
Ingredients
Directions
- 1
Preheat oven to 350F with a rack in the center of the oven. Grease & line a 9x13 or (2) 8” round springform pan.
- 2
In a large bowl, combine flour, baking powder, & salt. Set aside.
- 3
In 2 bowls, separate egg yolks & egg whites. Combine 3/4 cup sugar & the egg yolks using a hand mixer until they reach a pale yellow color, about 2 minutes. Add coconut milk, almond extract, & vanilla extract. Beat until combined once more. Fold egg yolk mixture into flour mixture until combined.
- 4
Rinse the wire whips of the mixer. Beat egg whites on high speed until soft peaks form, about 3-4 minutes. Pour the remaining 1/4c sugar into the bowl & beat until the egg whites are stiff. Fold egg whites into the batter until combined.
- 5
Pour into your pan(s). Bake for about 25- 30 mins until a toothpick comes out clean when inserted in the middle
- 6
While baking, blend the carrot tres leches milk ingredients together until combined. The color should be a bright orange. Pass through a fine mesh strainer.
- 7
Once the cake has cooled, using a fork pierce the surface of the cake all around. Pour the tres leches over the cake gently. Try to get around the edges.
- 8
Cover & chill in the fridge for at least 4 hours, preferably overnight. Once ready to serve, garnish w/ whipped cream & toppings of choice.
