An Ethiopian take on Tartine's GF Teff Carrot Cake

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. 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
• 2 ½ tsp. ground cinnamon
• 1 tsp. Mekelesha
• ¼ 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.) powder sugar, sifted
• 1 Tbsp. fresh lemon juice
• ¼ tsp. kosher salt