Go Back

Carrot Cake Tres Leches

Print Recipe
This dessert combines the warmth of a spiced carrot cake with the rich, creamy texture of a Tres Leches cake. It’s egg-free, can be made without dairy, and is surprisingly simple to make!
Course Dessert

Ingredients

Carrot Cake Sponge:

  • 1½ cups all-purpose flour
  • 1 cup light brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 cup grated carrots
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Spiced Triple Milk Mixture:

  • 1 cup coconut milk
  • 1 cup dairy-free condensed milk coconut or oat-based
  • 1 cup almond milk
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger

Whipped Cream Cheese Frosting:

  • 1½ cups dairy-free cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup dairy-free whipped cream coconut or soy-based

Topping:

  • ½ cup crushed walnuts
  • Ground cinnamon for dusting optional

Instructions

Prepare the Carrot Cake Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line a 9x13-inch baking pan with parchment paper.
  • In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
  • In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan on a wire rack.

Prepare the Spiced Triple Milk Mixture:

  • In a medium bowl, whisk together the coconut milk, dairy-free condensed milk, almond milk, cinnamon, and ginger until well combined.

Soak the Cake:

  • Once the cake has cooled, use a fork or skewer to poke holes all over the surface.
  • Slowly pour the spiced triple milk mixture over the cake, ensuring it absorbs evenly.
  • Cover the cake with plastic wrap and refrigerate overnight, allowing the milk mixture to fully absorb into the sponge.
  • Prepare the Whipped Cream Cheese Frosting:
  • In a large bowl, beat the dairy-free cream cheese until smooth.
  • Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
  • Fold in the dairy-free whipped cream until the frosting is light and fluffy.

Frost the Cake:

  • Spread the whipped cream cheese frosting evenly over the top of the soaked cake.
  • Sprinkle the crushed walnuts over the frosting for added texture and flavor.
  • Optionally, dust the top with ground cinnamon for extra warmth.

Serve:

  • Slice the cake into squares and serve chilled.
  • Enjoy this rich, creamy, and spiced Vegan Carrot Cake Tres Leches!

Notes

  • Carrot Grating: Make sure to finely grate the carrots to ensure they distribute evenly in the batter.
  • Milk Mixture: Adjust the spices in the triple milk mixture to your taste for a stronger or milder spiced flavor.
  • Serving: This cake is best served chilled to enhance the creaminess and flavors.
  • Storage: Store the cake in the refrigerator for up to 3 days.