FOR CARROT LAYER CAKE 

1. Place oven rack in middle position. Heat oven to 350 degrees. Lightly grease a 18×13 rimmed baking sheet, or jelly roll pan. Place parchment paper on the bottom, and then lightly spray the parchment paper with non-stick spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves. In another bowl, whisk together sugar, oil, eggs, and vanilla until it is smooth.
3. Stir the carrots and currants (or raisins) into the egg mixture. Pour the mixture into the flour and gently fold it together with a rubber spatula until it is just combined.
4. Pour the mixture into the baking pan and smooth out the top as best you can. Bake for approximately 15-18 minutes, or until the center is just firm.
5. Allow the cake to cool on a wire rack in the pan for about 5-10 minutes. Gently lift the parchment paper and slide the baking sheet out from under the cake, and allow the cake to cool completely on the wire rack, about 30 minutes. Use a second wire rack to lay on top of the cake, and invert the cake so that the parchment side is on top. Remove the parchment and allow the cake to cool.

FOR THE BUTTERMILK CREAM CHEESE FROSTING

1. In a stand mixer, fitted with a paddle attachment, beat the butter, sugar, buttermilk powder, vanilla and salt on low speed until it is just combined. Scrape down the bowl, especially the bottom of the bowl, and beat again until combined.
2. At medium speed, add in the cream cheese, one piece at a time and mix until the frosting is well combined and smooth. About 3 minutes on medium speed.

TO ASSEMBLE 

1. Place the cooled cake on a large cutting board, and cut the cake in half lengthwise, and then crosswise. It will come out in about 8×6 inch rectangles. I recommend using a bread knife for this.
2. Place one layer of the cake onto a cake stand. Place about 2/3 cup of the frosting on the layer, and spread evenly. Repeat with the next three layers until you have covered all of the layers. Use about 1 1/2 cups to cover the edges. It is okay if the crumbs get into the sides of the cake, as you will use the toasted pecans to cover that up.
3. When fully frosted, gently press the pecans into the sides of the cake. If you wish to top the cake with toasted coconut, that is a great idea, too. And it covers any mistakes, like crumbs, on the top. Or you can use the back of a spoon on top to create swirls in the top.
4. Refrigerate the cake for at least 2 hours to allow the cream cheese to set. I kept mine overnight in the fridge and it was perfect.
5. Serve.