dessert

For the cake:
Softened butter and flour for the pan
1/2 cup dried currants
1 lb. carrots, peeled and cut into 1-inch pieces
10 oz. (2-1/4 cups) all-purpose flour
2 tsp. baking soda
1 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground mace
1/4 tsp. ground cloves
3 oz. (3/4 cup) walnuts or pecans, coarsely chopped
4 large eggs, at room temperature
1-1/2 cups granulated sugar
1/2 cup packed dark brown sugar
1 cup vegetable oil
1/4 cup walnut oil (preferably toasted walnut oil)

Instructions

1. Preheat the oven to 350°F. Grease a 9×13-inch cake pan with non-stick cooking spray.

2. In a food processor fitted with a metal blade, pulse the carrots very finely. Transfer to a small bowl and rinse the food processor bowl. You’ll use it again.

3. In a large mixing bowl, whisk together the flour, baking soda, salt, and spices.

4. In the food processor, mix the eggs and sugars until blended. With the machine running, slowly add the oil in a steady stream until well combined. Add this mixture to the flour mixture. Stir gently to combine. Fold in the carrots; stir to combine.

5. Pour the batter into the prepared pan. Bake until a tester comes out clean, about 50 minutes. Let cool on a rack before frosting.

6. Once the cake is completely cool, frost the top with the cream cheese frosting and sprinkle the nuts on top of the cake. Refrigerate until ready to serve.

Notes

You can make this cake ahead of time, and store at room temperature for 1 to 2 days. Once frosted, it needs to be stored, covered in the fridge because of the cream cheese frosting.