1 3/4 cups
( 8-3/4 ounces)
1 1/2 teaspoons
1 1/4 cups
light brown sugar
( 8-3/4 ounces)
2 2/3 cups
( 4 carrots, about 10 ounces)
( about 3 ounces)
unsalted butter, soft
( 2 sticks)
( 12 ounces)
dry buttermilk, not liquid
( 1-1/2 packages)
( 8 ounces)
- CAKE: Set a rack to the middle of your oven and preheat to 350-degrees. Grease an 18”x 13” rimmed baking sheet, line it with parchment paper, and then grease the parchment paper too.
- Shred four carrots on the large holes of a box grater or using the shedding disk and your food processor.
- In a medium bowl, add together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves. Whisk together until combined.
- In another large bowl add sugar, oil, eggs, and vanilla. Use a whisk to combine until smooth. Gently stir in carrots and currants with a rubber spatula until evenly distributed. Finally, add in flour mixture and fold in with your rubber spatula, but only until it is just combined.
- Empty batter onto baking sheet. Use an offset spatula to smooth surface and ensure the batter is an even depth. Bake for about 15 minutes, rotating half-way through baking, until the center is firm when touched.
- Allow cake to cool for 5 minutes in pan set on a wire rack. Flip the cake onto a wire rack then immediately re-flip back onto a second wire rack. The cake should be resting with the parchment side down. Allow the cake to cool for another 30 minutes.
- FROSTING: While the cake is cooking, toast your pecans and chop them coarsely. Cut your cream cheese into 12 equal-size pieces, but keep it refrigerated until you are ready to use in step 3.
- Add the butter, sugar, buttermilk powder, vanilla extract and salt to the bowl of a standing mixer. Mix using the paddle attachment on low-speed for 2 minutes; scrape down the bowl as necessary.
- Increase mixer speed to medium-low, then add cream cheese one piece at a time. Mix for 2 minutes until the frosting is smooth.
- ASSEMBLY: Put cooled cake on a cutting board and cut into equal halves cross-wise. Cut length-wise so that you have 4 equal pieces, measuring about 6″x8″ each.
- Cut out a 6″x8″ rectangle out of stiff cardboard. Put the first of the cake piece on the cardboard. Use a spatula to spread 2/3-cup of frosting over layer. Repeat with two more layers.
- Place the final cake layer on top. Remove any crumbs from your spatula and frost the top with a 1-cup of frosting.
- Frost the sides of the cake with your remaining frosting. You just need enough frosting to hold the chopped pecans, not completely hide all the crumbs.
- Holding the cake with one hand, use your other hand to gently press the chopped pecans onto the side of your cake. Refrigerate for at least 1 hour before serving.