Preheat oven to 350°F.
To toast the pecans, spread them on a small baking sheet and bake them for about 5 minutes, stir, then toast for another 5 minutes.
While they're toasting, spray a 9-inch round cake pan with cooking spray and line the bottom with a piece of parchment paper. Set aside. In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt.
Once the pecans are toasted, add about ¾ cup to the flour mixture along with the currants and stir to coat.7
In a large bowl, beat together the oil, sugars, and eggs.
Use a rubber spatula to fold the carrots and dry ingredients into the wet ingredients until fully incorporated.
Pour the batter into the prepared cake pan and bake for 50 to 55 minutes at 350°F until a cake tester or toothpick comes clean when inserted into the center.
Remove from the oven and cool in the pan for about 10 minutes. The flip onto a cooling rack and cool to room temperature before frosting.8