Carrot Layer Cake | America's Test Kitchen

Ingredients

• 1 3/4 cups (8 3/4 ounces/248 grams) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 1/4 cups packed (8 3/4 ounces/248 grams) light brown sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 2/3 cups shredded carrots (4 carrots)
• 2/3 cups dried currants
• 16 tablespoons unsalted butter , softened
• 3 cups (12 ounces/340 grams) confectioners' sugar
• 1/3 cup buttermilk powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 12 ounces (340 grams) cream cheese , chilled and cut into 12 equal pieces
• 2 cups (8 ounces/227 grams) pecans , toasted and chopped coarse