Almost Tres Leches Carrot Sheet Cake
Almost Tres Leches Carrot Sheet Cake takes a classic carrot (or spice) cake mix and soaks it with sweetened condensed milk and caramel sauce for a rich, moist texture. Topped with Cool Whip and finished with crunchy nuts and raisins, it’s a simple, crowd-pleasing dessert that tastes like a tres leches twist on carrot cake.
Equipment
- 9x13 inch baking pan or similar
- cooking spray or oil
- large mixing bowl
- large spoon or paddle
- pan cover or aluminum foil
Ingredients
- 15 oz carrot or spice cake mix or box
- 14 oz sweetened condensed milk
- 12-14 oz caramel sauce or dulce de leche not syrup
- 8 oz Cool Whip or thick whipping topping
- 4-6 oz chopped nuts walnuts, pecans, or something similar
- 2-6 oz raisins optional
Instructions
- In large bowl, mix cake mixaccording to the directions and add any replacements you want noted above.
- Bake according to directions.
- After cake finishes baking, take out of oven and let sit in pan for around 1 hour.
- Using the back end of a utensil, place holes ½-1 inch apart across the cake. Holes should reach at/near bottom.
- Top cake with sweetened condensed milk and caramel.
- Place cake in refrigerator for 60 minutes to cool.
- Take cake out of fridge and using a paddle or spatula, gently spread the thawed Cool Whip over the cake.
- Cover the entire cake with nuts and/or raisins. If using aluminum foil, try to cover the cake fully and evenly so Cool Whip doesn't stick to the top of the foil. Feel free to use any leftover caramel and sweetened condensed milk to layer onto the top.
- Cover cake and refrigerate for up to several days.
Notes
- Denser, moister: In cake mix directions, replace water with milk, oil with double amount of butter, add +1 egg More fluffy, fewer calories: In cake mix directions, replace butter and oils with an equal part of applesauce
- This follows a similar recipe to my Gregg's Copycat Heath Bar Sheet Cake!