(for the cake)

6 large eggs, at room temperature

1/2 t cream of tartar

1 cup sugar

2 t pure vanilla extract

1 1/4 cups all purpose flour

1 t baking powder

3/4 t ground cinnamon

1/4 t ground ginger

1/4 t freshly grated nutmeg

1/4 t salt

1 1/2 cups finely grated peeled carrots

14 oz. can sweetened condensed milk

12 oz. can evaporated milk

3/4 cup carrot juice

1/4 cup heavy cream

(for the topping)

1 1/2 cups heavy cream

1/2 cup sour cream

2 T sugar

1/2 t pure vanilla extract

ground cinnamon for dusting

[how to make]

(for the cake)

*Preheat the oven to 350 degrees and lightly coat the bottom of a 9" X 13" baking pan with cooking spray.

*Separate the eggs, putting the whites in a large bowl and the yolks in another.

*Add the cream of tartar to the egg whites and beat with a mixer on medium-high speed until soft peaks form, about 3 minutes.

*Reduce the speed to low and gradually beat in 1/2 cup sugar.

*Increase the speed to medium high and continue to beat until stiff, glossy peaks form, about 4 minutes.

+Add the remaining 2/3 cup sugar and the vanilla to the bowl with the yolks and beat with the mixer on medium-high speed until the mixture is pale yellow and very thick, 4 to 5 minutes.

*Sift the flour, baking powder, cinnamon, ginger, nutmeg and salt over the yolk mixture and fold until blended.

*Fold in the carrots, the batter will be thick at first but will relax one the carrots are folded in.

*Fold in about 1/3 of the whipped egg whites until the batter has lightened in texture.

*Fold in the remaining egg whites in 2 additions until no white streaks remain.

*Spoon the batter into the pan and evenly smooth the top.

*Bake until the cake is browned and the top springs back to the touch, 35 to 40 minutes.

*Transfer to a rack and let cool completely in the pan.

*Loosen the edges of the cake with a thin metal spatula.

*Using a wooden skewer, poke holes all over the top of the cake, all the way to the bottom.

*Whisk together the condensed milk, evaporated milk, carrot juice and heavy cream in a bowl or large measuring cup.

*Slowly pour the mixture all over the cake, including the corners, until all of the milk mixture is used, allowing it to pool a little in the center.

*Cover, without

 touching the surface of the cake, and refrigerate at least 4 hours or overnight.

(for the topping)

*Remove the cake from the refrigerator and make the topping .

*Beat the heavy cream, sour cream, sugar and vanilla in a large bowl with a mixer on medium speed until stiff peaks form, 2 to 3 minutes.

*Spread the topping on the cake and dust with cinnamon.

-makes 12 to 16-

Note: I found this recipe in the Food Network magazine.

Labels: cake recipe, carrot cake recipe, Tres Leches cake recipe