3. With the mixer running, pour in the oil to incorporate and continue whipping until the mixture is light and fluffy, about 5 minutes.
5. Using a whisk, add half of the egg mixture to the dry ingredients, gently whisking just to combine. Add the remaining egg mixture and whisk just to combine. Be careful not to overmix or the cake will not rise properly. Gently fold the carrots and currants into the batter with a spatula just until incorporated.
6. Divide the batter evenly between the two pans. Bake the cakes on the same rack in the center of the oven just until set, 30 to 40 minutes, rotating halfway through for even cooking. A toothpick inserted will come out clean when the cakes are done. Remove the pans to a rack until cool before unmolding. While the cakes are cooling, make the cream cheese frosting.
Cream cheese frosting and final assembly
1 cup (2 sticks) cold butter, cubed
1 pound cream cheese, cubed
5 cups (1 pound, 4 ounces) powdered sugar, sifted
1 teaspoon vanilla extract, optional
1. In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand-held mixer, cream the butter until light and smooth, 3 to 5 minutes.
2. Add the cream cheese and continue mixing until smooth. Scrape the sides of the bowl often to make sure the contents are completely combined.
3. Mix in the powdered sugar and vanilla if using. Add the sugar in three stages, mixing and scraping the sides of the bowl with each addition until the frosting is smooth.
4. Frost the cake then chill slightly to allow the frosting to thicken before serving.
Each of 16 servings: 619 calories; 6 grams protein; 78 grams carbohydrates; 1 gram fiber; 33 grams fat; 14 grams saturated fat; 115 mg. cholesterol; 248 mg. sodium.
Send SOS requests to email@example.com or Culinary SOS, Food, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.