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1
Lightly toast the walnuts (Spread the nuts in a single layer on a baking sheet lined with parchment paper and toast in a preheated 350F (180C) oven until the skins start to darken and wrinkle.
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2
When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove skins.
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3
Not every speck will come off.)
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4
and then coarsely chop; set aside.
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5
Peel the carrots and cut into 1/2-inch (12-mm) slices.
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6
Bring a large saucepan three-fourths full of water to a boil.
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7
Add the carrots and cook until tender, 10-15 minutes.
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8
Drain and let cool.
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9
In a food processor, puree the cooked carrots.
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10
You should have about 1 cup (8 fl oz./225 ml) puree.
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11
Preheat the oven to 350F (180C).
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12
Line the bottom of an 8-inch (20-cm) square baking pan with parchment (baking) paper.
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13
Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together onto a sheet of waxed paper; set aside.
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14
In a large bowl whisk together the eggs and brown sugar until well combined.
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15
Whisk in the milk and melted butter.
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16
Whisk in the dry ingredients and then the carrot puree.
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17
Using a large rubber spatula, stir in the walnuts and currants.
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18
Pour the batter into the prepared pan and smooth the top.
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19
Bake until lightly browned and a skewer inserted into the center comes out clean, 45-50 minutes.
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20
Let cool completely on a wire rack.
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21
Run a table knife around the edge of the pan and invert the cake onto a serving plate.
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22
Peel off the parchment paper.
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23
To make the frosting, using a stand mixer, beat the cream cheese, butter, confectioners' sugar, and vanilla with the paddle on medium speed until combined.
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24
Using a straight frosting spatula, spread the frosting on the top and sides of the cake.
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25
Refrigerate the cake if not serving immediately.
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26
Remove it from the refrigerator 30 minutes before serving.
