Carrot Cake with Cream Cheese Frosting

1. Preheat oven to 350 degrees F. Adjust rack to middle of the oven and prepare a rimmed 18" x 13" baking sheet. Grease the bottom, then line with parchment paper. Grease parchment paper.
2. Whisk dry ingredients in a large bowl; flour, baking powder, baking soda, spices and salt.
3. Whisk sugar, oil, eggs, and vanilla together until mixture is smooth. Stir in carrots and currants.
4. Fold in flour mixture and mix until just combined. Spread batter in prepared baking sheet. Tap the baking sheet to get out the bubbles and smooth with an offset spatula.
5. Bake until center of cake is firm to the touch, about 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Leave parchment on cake and invert onto wire rack. Allow to cool completely, about 30 minutes.

Assembling the carrot cake with cream cheese frosting.

1. Place the first layer on a piece of cardboard lined with foil or parchment slightly larger than the layer. This makes it easier to pick up the cake and press the nuts into the sides.
2. While cake is baking, prepare buttermilk cream cheese frosting. You'll need about 4 cups.
3. Cut the 18" x 13" sheet cake into four equal pieces, approximately 9" by 6 1/2".
4. Place 2/3 of a cup of the frosting on the first layer, then continue with the next two layers. The top of the cake is frosted with about 1 cup of frosting and the sides with the remaining frosting.
5. Lift up cake or put it on a sheet pan and carefully press the toasted pecans into the side of the cake. Score the top of the cake into 12 equal portions then top with a tiny marzipan carrot if desired. Chill one hour before serving.
6. Store leftover cake, well wrapped in plastic in the refrigerator for up to three days.