• In the bowl of the food processor (again, fitted with the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oil in a steady stream until combined. Using a rubber spatula, scrape the mixture into the flour mixture. Stir with a wooden spoon or rubber spatula until well combined, then stir in the carrots and the currant-nut mixture.
• Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a rack to room temperature.
FOR THE FROSTING
• In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners’ sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
• Using an offset spatula, spread the frosting over the cooled cake, swirling artistically. Sprinkle the nuts on top of the cake, if using, and serve the cake straight from the pan.
