Carrot Cake

Name: Carrot Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: One 9-inch layer cake (or a 9x13-inch sheet cake)
Ingredients: For the Cake:; ½ cup dried currants; 2¼ cups all purpose flour, spooned into measuring cup and leveled off; 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; 2½ cups (packed) finely shredded carrots, from 1 pound of carrots (see note); For the Frosting:; 8 oz cream cheese, at room temperature; 1 stick (8 tablespoons) unsalted butter, at room temperature; 1 teaspoon vanilla extract; Pinch salt; 4 cups confectioners' sugar; ½ cup pecans or walnuts, coarsely chopped (optional)