Tartine's Gluten-Free Carrot Cake

saveur.com

Cynthia Harbaugh

subheading: FOR THE CAKE:

1 Tbsp. unsalted butter, for greasing

1¾ cups raisins

1 cup sugar

1 cup coconut sugar or ¾ cup packed brown sugar

4 large eggs

1 lb. peeled, grated carrots (3½ cups)

1 cup whole milk

¾ cup olive oil

2 tsp. finely grated orange zest

1 cup plus 2 Tbsp. (5¼ oz.) teff flour

⅔ cup (2½ oz.) potato starch

½ cup (2½ oz.) rice flour

2½ tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground nutmeg

2 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1½ cups (7 oz.) toasted walnuts

½ cup unsweetened shredded coconut

subheading: FOR THE FROSTING:

1 cup (8 oz.) cream cheese, at room temperature

6 Tbsp. (3 oz.) unsalted butter, at room temperature

3 cups (13 oz.) confectioners’ sugar, sifted

1 Tbsp. fresh lemon juice

¼ tsp. kosher salt

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