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Preheat oven to 350 degrees.
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Lightly coat a 9x13 pan with non stick cooking spray and line with parchment paper.
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In a bowl whisk together flour, baking soda, salt, allspice, cinnamon and nutmeg.
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Beat eggs, sugar, vegetable oil, buttermilk and vanilla extract at medium speed with an electric mixer until smooth.
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Add flour mixture, beating at low speed until blended.
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Fold in carrots, drained pineapple, raisins and walnuts.
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Pour batter into prepared pan.
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Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. While cake bakes make tres leches cream.
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Whisk together sweetened condensed milk, evaporated milk, milk and ground cinnamon.
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Once cake is baked, remove from oven and allow to cool for 10 minutes in pan.
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Carefully remove cake from pan, using parchment paper and place in serving platter.
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Poke top of cake with fork to create small holes and slowly pour tres leches mixture over entire cake.
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Refrigerate cake overnight.
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Before serving make whipped topping.
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Whisk heavy cream, sugar and vanilla until soft peaks form.
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Top cake with freshly whipped cream and garnish with candied carrots.
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For Candied Carrots:
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Using a large grater, grate carrots strips.
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In a medium saucepan combine water and sugar; bring to a boil to dissolve sugar.
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Add carrots strips; reduce heat and cook strips for 15 minutes.
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Remove carrots strip with a slotted spoon to a baking sheet lined with parchment paper.
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With a fork separate carrots strips or they will clump together and break when separated.
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Cool completely and use to garnish tres leches cake.