Carrot Cake Tres Leches
Super moist, perfectly spiced sponge soaked in a creamy triple milk mixture. Covered in velvety whipped cream cheese frosting and crushed walnuts, this cake is the perfect marriage of two incredible desserts. My recipe is egg-free and can be made without dairy, and the best part is, it’s super simple to make.
No eggs are required and can be made without dairy for a fully vegan cake!
Carrot Cake Tres Leches
The sponge comes together in just one bowl starting with yogurt and buttermilk for that incredibly tender crumb. Using brown sugar and a combination of ginger and cinnamon it’s got a deep caramel flavour with a little bit of sweet spice. Packed with grated carrot for that super moist texture it’s baked until golden before being poked with holes.
Covered in a lightly spiced triple milk mixture it’s popped in the fridge overnight so the milk can absorb into the sponge. It’s served with a layer of velvety smooth whipped cream cheese frosting and crushed walnuts.
Recipe