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Tres Leches Carrot Cake

2h 20 mins
20 mins
Low
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For lovers of carrot cakes, we present this incredible version with tres leches that will be the sensation, since it is very moist and covered with the classic cream cheese frosting. The best part is that everything is done in one mold!

Ingredients

10 portions
  • 3/4 cups Margarina Primavera® Special Oils Coconut and Almonds, (150 g) (170 g can)
  • 1/2 cups sugar, 100 g
  • 5 egg yolks, 100 g
  • 1/4 cups milk, 50 ml
  • 1 1/2 cups flour, 170 g
  • 2 tablespoons baking soda, 20 g
  • 1 tablespoon cinnamon, 10 g
  • 2 cups carrot, grated, 200 g
  • 1/4 cups walnut, minced, 50 g
  • 1 tablespoon lemon zest
  • 3 egg whites, 120 g
  • 1/4 cups sugar, 50 g
  • 1 cup whole milk
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 1 1/2 cups cream cheese
  • 2 tablespoons Margarina Primavera® Special Oils Coconut and Almonds
  • 1 teaspoon liquid vanilla
  • 1/2 cups powdered sugar
  • to taste walnut, chopped to decorate
  • to taste cinnamon powder, to decorate

Preparation

Preheat the oven to 180 ° C(356F)
For the cake, add Margarine Primavera® Coconut and Almond Special Oils with the sugar and add the yolks one by one. Add the milk alternating with the powders, add the carrot, walnuts and lemon zest. Reserve.
On the other hand, whisk the egg whites with ¼ cup of sugar to nougat point. Incorporate it by stirring in an enveloping manner with the carrot mixture.
Pour into a rectangular mold for previously greased and floured cake. Bake about 20 minutes or until cooked. Remove from the oven and cool.
In a bowl, mix the whole milk with evaporated and condensed milk. Puncture the surface of the cake once cold with a toothpick and soak with the 3 milks little by little so that it is well absorbed. Refrigerate
For the frosting, beat the cream cheese with Margarine Primavera® coconut and almond and the cream to beat. Add the vanilla and the sugar and beat until you have a creamy frosting.
Cover the cake with the frosting and refrigerate until serving. Garnish with fondant and cinnamon carrots and chopped walnuts.

PRESENTATION

Decorate with nuts and cinnamon.

TIPS

This carrot cake tends to be very moist on its own, try not to soak it too much so that it does not soggy, refrigerate very well before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Patricia Isabel Cespedes Benavides
12/10/2019 22:14:07
Excelente
Mar Hdez
10/10/2018 11:21:29
Delicioso

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