Classic Carrot Cake with Cream Cheese Frosting Recipe

1. Position a rack in the center of the oven and heat the oven to 350 degrees 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.

Cake:

1. Soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside.

2. 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.

3. 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.

4. In the bowl of the food processor 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.

5. 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.

6. Scrape the batter into the prepared pan. Bake for about 45 minutes until a toothpick inserted in the center of the cake comes out clean. Let cool on a rack to room temperature.

Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, vanilla, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat for about 2 minutes until aerated and light.

2. 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 for about 1 minute until fluffy.

3. 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.