Heat oven to 350 degrees F. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment.

Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in large bowl.

Whisk sugar, oil, eggs, and vanilla together in second bowl until mixture is smooth. Stir in carrots and currants. Add flour mixture and fold with rubber spatula until mixture is just combined.

Transfer batter to prepared sheet and smooth surface. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto wire rack (do not remove parchment), then reinvert onto second wire rack. Cool cake completely, about 30 minutes.

Using stand mixer fitted with
paddle, beat sugar, butter, buttermilk powder, vanilla, and
salt together on low speed until smooth, about 2 min-
utes, scraping down bowl as needed. Increase speed to
medium-low; add cream cheese, 1 piece at a time; and
mix until smooth, about 2 minutes.

Transfer cooled cake to cutting board, parchment
side down. Using sharp chef's knife, cut cake and parch-
ment in half crosswise, then lengthwise, to make 4 equal
rectangles, about 6 by 8 inches each

Place 1 cake layer on a cake platter, parchment side up, on cardboard and carefully remove parchment.

Spread ⅔ cup frosting evenly over top, right to edge of cake, and sprinkle a few pecans if desired. Repeat with 2 more layers of cake, pressing lightly to adhere and frosting each layer with
⅔ cup frosting.

Top with last cake layer and spread 1 cup frosting evenly over top. Spread remaining frost-ing evenly over sides of cake. (It's fine if some crumbs show through frosting on sides, but if you go back to smooth top of cake, be sure that spatula is free of crumbs.)

Hold cake with 1 hand and gently press chopped pecans onto sides with other hand. Chill for at least 1 hour before serving. (The frosted cake can be refrigerated for up to 24 hours before serving.)