Tartine's Gluten-Free Carrot Cake Recipe
For this rich and textured carrot cake recipe, Tartine pastry chef Liz Prueitt uses teff flour, which happens to make it gluten-free.
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Ingredients
- 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
- 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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