Bake Our 25th Anniversary Cake
Tartine’s Liz Preuitt make our 25th birthday a special one.
- Serves
makes One 9-inch cake
- Cook
1 hour 55 minutes


As soon as we decided to put a birthday cake on our cover, I knew just where it should come from: Tartine, the San Francisco bakery behind what Alice Waters described as “the platonic ideal of a birthday cake.” Waters wrote that in her forward to the 2006 book Tartine, in which the bakery’s founders, Elisabeth Prueitt and Chad Robertson shared recipes for some of their most beloved treats. This year, a rebooted version of the book includes 68 new recipes. My favorite addition? The gorgeous carrot cake gracing our cover. When I called, Prueitt actually flew to New York to bake the thing in Saveur’s test kitchen. Thanks, Liz, for making our 25th birthday such a special one.
Ingredients
For the cake
- 1 Tbsp. unsalted butter, for greasing
- 1¾ cups raisins
- 1 cup sugar
- 1 cup coconut sugar or 3/4 cup packed brown sugar
- 4 large eggs
- 1 lb. peeled, grated carrots (31/2 cups)
- 1 cup whole milk
- ¾ cup olive oil
- 2 tsp. finely grated orange zest
- 1 cup plus 2 Tbsp. (51/4 oz.) teff flour
- 2⁄3 cup (2 1/2 oz.) potato starch
- 1⁄2 cup (2 1/2 oz.) rice flour
- 2 1⁄2 tsp. ground cinnamon
- 1⁄2 tsp. ground cloves
- 1⁄2 tsp. ground nutmeg
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 1⁄2 cups (7 oz.) toasted walnuts
- 1⁄2 cup unsweetened shredded coconut
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
- 1⁄4 tsp. kosher salt