Carrot Cake

• ½ cup dried currants ↔ Substituir
• 2¼ cups all purpose flour, (spooned into measuring cup and leveled-off) ↔ Substituir
• 2 teaspoons baking soda ↔ Substituir
• 1 teaspoon salt ↔ Substituir
• 1½ teaspoons ground cinnamon ↔ Substituir
• ¼ teaspoon ground nutmeg ↔ Substituir
• ¼ teaspoon ground allspice ↔ Substituir
• ¼ teaspoon ground cloves ↔ Substituir
• ¾ cup pecans or walnuts, (coarsely chopped) ↔ Substituir
• 4 large eggs ↔ Substituir
• 1½ cups granulated sugar ↔ Substituir
• ½ cup (packed) dark brown sugar ↔ Substituir
• 1¼ cups vegetable oil ↔ Substituir
• 2½ cups finely shredded carrots, from 1 pound of carrots (see note) ↔ Substituir
• 8 oz cream cheese, (at room temperature) ↔ Substituir
• ½ cup (1 stick) unsalted butter, (at room temperature) ↔ Substituir
• 1 teaspoon vanilla extract ↔ Substituir
• Pinch salt ↔ Substituir
• 4 cups confectioners' sugar ↔ Substituir
• ½ cup pecans or walnuts, (coarsely chopped (optional)) ↔ Substituir

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