Best Easter Carrot Cake Tres Leches

Growing up, Easter dessert was always a traditional carrot cake – you know, the kind with cream cheese frosting and those little sugar carrots on top. It wasn’t until I visited my friend’s house for Easter dinner last year that I discovered something game-changing: carrot cake tres leches.

It turns out combining these two classics creates something totally special. The light, airy carrot cake soaks up the three-milk mixture like a dream, and it adds a whole new twist to the Easter dessert table. If you’re looking to shake things up this holiday while keeping those familiar flavors we all love, this recipe might just become your new go-to.

What Kind of Carrots Should I Use?

For carrot cake, fresh whole carrots are the way to go – skip those pre-shredded bags from the produce section. Regular orange carrots work perfectly here, though you could experiment with purple or yellow varieties if you’re feeling adventurous. When picking your carrots, look for ones that are firm and bright in color, avoiding any that feel rubbery or have soft spots. For the best results, grate your carrots using the medium holes of a box grater just before you need them – this helps keep their moisture and natural sweetness intact.

Options for Substitutions

This cake recipe has plenty of room for swaps if you’re missing something:

• Vegetable oil: You can use melted butter, canola oil, or even applesauce (use 1 cup) for a lighter version. Keep in mind that applesauce will make the cake more dense and moist.
• Walnuts: Not a fan of walnuts or have allergies? Pecans work great, or you can skip nuts altogether. For crunch without nuts, try sunflower seeds or pepitas.
• Heavy cream: Half-and-half can work in the tres leches mixture, though the result won’t be quite as rich. For the frosting, stick with heavy cream for the right texture.
• Spices: Don’t worry if you’re missing one or two of the spices – you can adjust the amounts of the ones you have. Just make sure to keep the cinnamon as it’s key to the carrot cake flavor.
• Raisins: You can swap raisins with dried cranberries, chopped dates, or leave them out if you’re not a dried fruit fan.
• Cream cheese: For the frosting, mascarpone cheese is a good substitute, though slightly pricier. Just make sure it’s at room temperature before using.
• Orange peel: If you don’t have fresh oranges, use 1/2 teaspoon of orange extract or skip it – the cake will still taste great.

Watch Out for These Mistakes While Baking

The biggest challenge when making a tres leches carrot cake is achieving the perfect moisture balance – pouring the milk mixture too quickly can create soggy spots, so be sure to pour it slowly and evenly over the completely cooled cake, letting each addition soak in before adding more. A common mistake is not letting your eggs and cream cheese reach room temperature, which can lead to lumpy frosting and uneven cake texture, so remember to take these ingredients out of the fridge at least an hour before starting. When grating the carrots, avoid using pre-shredded ones or the largest holes on your grater, as these can make the cake too wet and dense – instead, use the medium holes for the perfect texture. For the best results, let the soaked cake chill in the refrigerator for at least 4 hours (or overnight if possible) to allow the milk mixture to distribute evenly and give the cake its signature texture.

What to Serve With Carrot Cake Tres Leches?

This rich and creamy dessert is perfect with a hot cup of coffee or tea to balance out its sweetness – I especially love it with a strong cup of French roast coffee or Earl Grey tea. Since this cake is pretty decadent on its own, you might want to keep things simple and serve it with some fresh berries on the side, which add a nice pop of tartness. For those who love to go all out with dessert, a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on top works really well too. Just remember to serve the cake chilled for the best texture and flavor!

Storage Instructions

Keep Fresh: Since this is a tres leches cake, it needs to stay in the refrigerator. Place it in an airtight container and it’ll stay good for up to 4 days. The milk-soaked texture actually gets better after a day in the fridge, making it perfect for making ahead!

Freeze: While you can freeze this cake, I recommend enjoying it fresh since the milk-soaked texture might change after thawing. If you do need to freeze it, wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Just keep in mind the texture won’t be quite the same as fresh.

Serve: When you’re ready to enjoy your cake, take it out of the fridge about 15-20 minutes before serving to take the chill off. This lets the cream cheese frosting soften slightly and brings out all those lovely carrot cake spices. If serving from frozen, thaw overnight in the refrigerator.

Preparation Time	30-45 minutes
Cooking Time	20-25 minutes
Total Time	270-450 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 50-60 g
• Fat: 250-280 g
• Carbohydrates: 400-450 g

Ingredients

• 3/4 cup vegetable oil
• 3/4 cup white sugar (split use)
• 5 large egg yolks
• 1/4 cup whole milk
• 1 tablespoon grated orange peel
• 2 teaspoons cinnamon powder
• 1 teaspoon ginger powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon allspice powder
• 1/4 teaspoon cloves powder
• 1 1/2 cups plain flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 3 large egg whites
• 1 cup grated carrot (from about 2 medium-sized carrots)
• 1/2 cup raisins
• 1/2 cup coarsely chopped walnuts
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla essence
• 8 ounces softened cream cheese
• 1 teaspoon vanilla essence
• Pinch of salt
• 1/4 cup heavy cream
• 3/4 cup icing sugar
• 2 tablespoons chopped walnuts
• 1/2 teaspoon cinnamon powder

Step 1: Prepare the Baking Pan and Preheat Oven

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.

Set the prepared pan aside.

Step 2: Mix the Cake Batter

In a large bowl, beat together the oil, 1/2 cup of sugar, and egg yolks until the mixture is thick and well-combined.

Stir in the milk, spices, and orange zest until smooth.

Gradually add the flour, baking powder, and salt, stirring until just combined to avoid over-mixing.

Step 3: Fold in Egg Whites and Add Extras

In a separate bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff, glossy peaks form.

Gently fold the egg whites into the batter in batches, being careful not to deflate them.

Fold in the grated carrot, raisins, and walnuts gently.

Pour the batter into the prepared baking pan and spread it out evenly.

Step 4: Bake the Cake

Bake the cake in the preheated oven until it is golden brown and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Remove from the oven and let it cool completely in the pan.

Step 5: Soak with Milk Mixture

Once the cake has cooled, use a chopstick or long skewer to poke holes throughout the cake.

In a large measuring cup, whisk together evaporated milk, condensed milk, heavy cream, and vanilla extract.

Pour this milk mixture over the cake, ensuring it seeps into the holes.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to fully absorb the milk mixture.

Step 6: Prepare the Topping and Serve

For the topping, beat together cream cheese, vanilla, and a pinch of salt until creamy.

Add heavy cream and powdered sugar, beating until smooth and slightly thick.

Dollop the topping over the cooled and soaked cake, spreading it into an even layer.

Sprinkle the top with chopped walnuts and a dusting of cinnamon.

Chill for an additional 30 minutes before slicing to serve.

Enjoy your deliciously indulgent cake!