Classic Carrot Cake

 

INGREDIENTS

FOR THE CAKE
• ½ cup dried currants
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2¼ cups all purpose flour, spooned into measuring cup and leveled-off with knife
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¾ cup pecans or walnuts, coarsely chopped
• 4 large eggs
• 1½ cups granulated sugar
• ½ cup packed dark brown sugar
• 1¼ cups vegetable oil

FOR THE FROSTING
• 8 oz cream cheese, softened
• 1 stick (8 tablespoons) unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar

• Pinch salt
• ½ cup pecans or walnuts, coarsely chopped (optional)

INSTRUCTIONS

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