For this rich and textured carrot cake recipe, Tartine pastry chef Liz Prueitt uses teff flour as its primary starch, which happens to make it gluten-free.
Preheat the oven to 350°F. Butter the bottom and sides of two 9-inch round cake pans and line the bottoms with parchment paper. In a small bowl, cover the raisins with hot water, soak to plump for 10 minutes, then drain and set aside.In a large bowl, using a handheld mixer or a stand mixer fitted with the whisk attachment, use medium speed to whip the sugar, coconut sugar or brown sugar, and eggs until thickened and light in color, about 4 minutes.
Divide the batter evenly between the prepared pans, then transfer them to the oven and bake until a knife inserted into the centers comes out clean, rotating the pans 180° halfway through cooking, 35–40 minutes. Let the cakes cool in their pans on a wire rack for about 10 minutes before unmolding. To unmold, run a thin knife around the edge of the pan, and then invert the cake onto the wire rack and turn rightside up.
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