For the Cake: Position a rack in the center of the oven and heat to 350°F. Spray two 9-inch cake pans (or a 9×13-inch cake pan) with nonstick cooking spray with flour. Line the bottom of each pan with parchment paper; lightly spray the paper. Soak the currants in ½ cup hot water for 15 minutes, then drain. In a medium bowl, whisk together flour, baking soda, salt, and spices. Transfer ¼ cup of this mixture to a small bowl and add currants and nuts; toss to combine. In a large bowl, whisk eggs, granulated sugar, and brown sugar until blended. Add oil and whisk until combined. Stir in flour mixture, carrots, and currant-nut mixture until incorporated. Scrape batter into prepared pans. Bake until a toothpick comes out clean, about 40 minutes for layers or 45 minutes for a sheet cake. Cool in pans for 30 minutes, then invert onto a rack to cool completely.
For the Frosting: In an electric mixer, combine cream cheese, butter, vanilla, and salt. Mix on low, then beat on medium-high until light, about 2 minutes. Gradually add confectioners’ sugar, mixing on low. Once combined, beat until fluffy, about 1 minute. After cooling, assemble and frost the cake, decorating edges with nuts if desired. Store under a cake dome in the refrigerator for up to 3 days.
PREP TIME & NUTRITION:
Prep Time: 30 Minutes, Cook Time: 45 Minutes, Total Time: 1 Hour 20 Minutes, Servings: 24, Calories: 401, Net Carbs: 46g, Fats: 23g, Protein: 4g