• prep: 30 min
• cook: 30 min
• total: 1 hr

servings:

• 2 cups (10 oz, 285 g) all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup (5 oz, 142 g) currants
• 1.25 cups (9 oz, 300 ml) vegetable oil
• 1 cup (8 oz, 225 g) granulated sugar
• 1 cup packed (8 oz, 225 g) brown sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon lemon extract
• 1 pound (454 g) carrots, ground in a food processor until the bits are very small, but not quite a puree, see photos.
• 1 cup (4 oz, 112 g) walnuts (optional) ground to small pieces (see photos)
• 1 recipe Better Cream Cheese Frosting
• 1 cup (4 oz, 112g) ground toasted walnuts for decorating (optional)

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