Lightly coat 2 6 inch cake pans with butter and dust lightly with flour
In a large bowl mix together flour, sugars, baking soda, baking powder, salt and cinnamon.
Mix in the carrots, eggs and oil
Using an electric hand mixer beat on high for 2 minutes.
Fold in the currants, raisins, pecans, and walnuts
Pour into a prepared cake pans
Bake at 350ºF for 30-35 minutes
Let cake cool before removing from cake pans
Ice the first layer then place 2nd cake on top and finish icing.
Frosting
Beat cream cheese, butter and vanilla with electric beaters until well-blended.
Gradually add the sugar 1/2 cup at a time, and beat until smooth and creamy.
Spread the cream cheese frosting on top of cooled cake.
Notes
Fresh Carrots: Use freshly grated carrots for the best texture and flavor. They provide the necessary moisture for the cake, so avoid using pre-packaged grated carrots.Moisture: To ensure your cake doesn't dry out, use oil instead of butter in your batter. The oil emulsifies the ingredients, creating a moister texture.Sugar: Brown sugar can be used for a richer flavor. It can also add extra moisture to the cake.Cream Cheese Frosting: A classic topping for carrot cake is cream cheese frosting. The frosting ingredients, cream cheese and butter should be at room temperature before mixing them to ensure a smooth, creamy frosting.Cake Pans: Parchment paper lines your cake pans for easy removal.Cooling: Allow the cake to cool completely before frosting. This prevents the frosting from melting into the cake.Flavor Development: Make your carrot cake a day ahead if you have time. The flavors tend to deepen and meld together overnight, creating a tastier cake.