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
FOR THE CAKE
• Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9×13-inch heavy-duty metal cake pan, or spray the pan with a nonstick cooking spray with flour, like Baker’s Joy or Pam with Flour.
• Soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside.
• In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice and cloves.
Transfer ¼ cup of this mixture to a small bowl and add the drained currants and the chopped nuts; toss to combine.
• In a food processor fitted with the steel blade, process the carrots until very finely chopped, to about the consistency of couscous. Transfer to a small bowl, then rinse out the food processor bowl (you’ll use it again).
