Ingredients Jump to Instructions ↓

  1. 1/2 cup dried currants

  2. 1 lb. carrots, peeled and cut into 1-inch pieces

  3. 10 oz. (2-1/4 cups) all-purpose flour

  4. 2 tsp. baking soda

  5. 1 tsp. table salt

  6. 1 tsp. ground cinnamon

  7. 1/4 tsp. ground nutmeg

  8. 1/4 tsp. ground allspice

  9. 1/4 tsp. ground mace

  10. 1/4 tsp. ground cloves

  11. 3 oz. (3/4 cup) walnuts or pecans, coarsely chopped

  12. 4 large eggs, at room temperature

  13. 1-1/2 cups granulated sugar

  14. 1/2 cup packed dark brown sugar

  15. 1 cup vegetable oil

  16. 1/4 cup walnut oil (preferably toasted walnut oil) For the frosting:

  17. 8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature

  18. 1 lb. cream cheese, cut into pieces and completely softened at room temperature

  19. 4-1/4 oz. (1 cup) confectioners' sugar, sifted

  20. 1 Tbs. pure vanilla extract

  21. 1 oz. (1/2 cup) chopped walnuts or pecans for garnish

Instructions Jump to Ingredients ↑

  1. To learn more, read the article: Make the cake: Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan. Soak the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside. In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl (you’ll need it again). Make the frosting: Fit a stand mixer with the paddle attachment (a hand mixer works, too). Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable. Frost the cake: Scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides. Once the cake is covered, drag the front tip of the spatula back and forth from end to end to create a textured surface on the top of the cake. If you like, sprinkle the nuts on top of the cake and press them into the sides.


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