Carrot cake

Soak in hot tap water:

1/2 cup dried currants 

Mix wet:

4 large eggs, at room temperature 
1-1/2 cups granulated sugar 
1/2 cup packed dark brown sugar 
1 cup vegetable oil 
1/4 cup walnut oil (preferably toasted walnut oil) 

Mix dry:

10 oz. (2-1/4 cups) all-purpose flour 
2 tsp. baking soda 
1 tsp. table salt 
1 tsp. ground cinnamon 
1/4 tsp. ground nutmeg 
1/4 tsp. ground allspice 
1/4 tsp. ground mace 
1/4 tsp. ground cloves 

Mix wet and dry

Process to a crumble and mix into batter:

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

Stir in:

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

Bake 350F 50 min 9x13 pan

Mix together and frost with:

8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature 
1 lb. cream cheese, cut into pieces and completely softened at room temperature 
4-1/4 oz. (1 cup) confectioners’ sugar, sifted 
1 Tbs. pure vanilla extract 

Serves 15

from Fine Cooking