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Bake Our 25th Anniversary Cake



Bake Our 25th Anniversary Cake

2020-03-25 13:00:23

As quickly as we determined to place a birthday cake on our cowl, I knew simply the place it ought to come from: Tartine, the San Francisco bakery behind what Alice Waters described as “the platonic very best of a birthday cake.” Waters wrote that in her ahead to the 2006 e-book Tartine, during which the bakery’s founders, Elisabeth Prueitt and Chad Robertson shared recipes for a few of their most beloved treats. This 12 months, a rebooted model of the e-book contains 68 new recipes. My favourite addition? The attractive carrot cake gracing our cowl. Once I referred to as, Prueitt truly flew to New York to bake the factor in Saveur’s check kitchen. Thanks, Liz, for making our 25th birthday such a particular one.

Teff Carrot Cake with Cream Cheese Frosting Recipe

Teff Carrot Cake with Cream Cheese Frosting
A wealthy and textured carrot cake that occurs to be gluten-free

Yield: makes One 9-inch cake


1 hour, 55 minutes

For the cake

  • 1 Tbsp. unsalted butter, for greasing
  • 1¾ cups raisins
  • 1 cup sugar
  • 1 cup coconut sugar or 3/Four cup packed brown sugar
  • 4 giant eggs
  • 1 lb. peeled, grated carrots (31/2 cups)
  • 1 cup complete milk
  • ¾ cup olive oil
  • 2 tsp. finely grated orange zest
  • 1 cup plus 2 Tbsp. (51/Four oz.) teff flour
  • 23 cup (2 half of oz.) potato starch
  • 12 cup (2 half of oz.) rice flour
  • 2 12 tsp. floor cinnamon
  • 12 tsp. floor cloves
  • 12 tsp. floor nutmeg
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 12 cups (7 oz.) toasted walnuts
  • 12 cup unsweetened shredded coconut

For the frosting

  • 1 cup (eight oz.) cream cheese, at room temperature
  • 6 Tbsp. (Three oz.) unsalted butter, at room temperature
  • Three cups (13 oz.) confectioners’ sugar, sifted
  • 1 Tbsp. contemporary lemon juice
  • 14 tsp. kosher salt


  1. Preheat the oven (with its rack positioned within the middle) to 350°F. Butter the underside and sides of two 9-inch spherical cake pans and line the bottoms with parchment paper. In a small bowl, cowl the raisins with scorching water, soak to plump for 10 minutes, then drain and put aside.
  2. In a big bowl, utilizing a handheld mixer or a stand mixer fitted with the whisk attachment, use medium pace to whip the sugar, coconut sugar or brown sugar, and eggs till thickened and lightweight in coloration, about Four minutes. (Whenever you elevate up the whisk, the combination ought to fall again into the bowl in ribbons.) Add the carrots, milk, olive oil, and orange zest, and blend properly to mix.
  3. In a separate bowl, stir collectively the teff flour, potato starch, rice flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Add the flour combination to the egg combination and, utilizing a rubber spatula, fold simply till mixed, then fold within the reserved raisins, walnuts, and shredded coconut. Divide the batter evenly between the ready pans, then switch them to the oven and bake till a knife inserted into the facilities comes out clear, rotating the pans 180° midway by cooking, 35–40 minutes. Let the muffins cool of their pans on a wire rack for about 10 minutes earlier than unmolding. To unmold, run a skinny knife across the fringe of the pan, after which invert the cake onto the wire rack and switch rightside up. Let cool utterly, then switch the muffins to the fridge and chill for not less than 30 minutes earlier than frosting.
  4. Make the frosting: Within the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high pace till fluffy and lightweight, Three minutes. Add the confectioners’ sugar, lemon juice, and salt and blend till clean. Use instantly or switch to an hermetic container and refrigerate for as much as Three days. (Soften to room temperature earlier than utilizing.)
  5. To complete the cake, unfold half of the icing on prime of one of many cake layers, cowl with the second layer, and clean the rest of the icing excessive and sides (or go away the edges naked). Reduce into wedges and serve at room temperature or cowl and retailer within the fridge for as much as Three days.

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