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Mini Carrot Tres Leches Cake Cups – Perfect for Bake Sales & Parties

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Moist, spiced mini carrot cakes soaked in a creamy tres leché mixture and topped with whipped cream or glaze. A cozy twist on a Latin classic.

Ingredients

Scale

  • ¾ cup all-purpose flour

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • Pinch of salt

  • 2 eggs

  • ½ cup light brown sugar

  • ⅓ cup neutral oil

  • 1 tsp vanilla extract

  • ¾ cup finely grated carrots

  • ⅓ cup sweetened condensed milk

  • ⅓ cup evaporated milk

  • ⅓ cup heavy cream (or whole milk)

  • Whipped cream or cream cheese glaze (for topping)

Instructions

  • Preheat oven to 350°F (175°C). Grease muffin tin or ramekins.

  • In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

  • In a separate bowl, whisk eggs, brown sugar, oil, and vanilla.

  • Fold dry ingredients into wet, then stir in carrots.

  • Fill muffin cups ¾ full. Bake for 18–22 mins. Cool completely.

  • Mix the three milks. Poke holes in cakes and spoon 2–3 tbsp of milk mixture over each.

  • Chill at least 30 minutes or overnight.

  • Top with whipped cream or glaze before serving.

Notes

  • Gluten-free 1:1 flour works well

  • Coconut cream topping for dairy-free option

  • Add pineapple or walnuts for variation

  • Best served chilled

Find it online: https://foodemily.com/mini-carrot-tres-leches-cake-cups-perfect-for-bake-sales-parties/