Frosting:

4 c. powdered sugar
2 - 8 oz. pkg. cream cheese
1/2 c. unsalted butter (room temperature)
4 tsp. vanilla extract

Using electric mixer, beat all ingredients together in a bowl until smooth and creamy.

Place one cake layer on a platter, top with frosting and repeat with next 2 layers. Serve cold or at room temperature.

Carrot Cake:

3/4 tsp. ground nutmeg
3 c. finely grated carrots
1 c. chopped pecans
1 c. currants

Preheat oven to 325°F. Lightly grease three 9-inch diameter round cake pans and line bottoms with waxed paper. Using electric mixture, beat sugar and oil until creamed. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and currants. Pour batter into center prepared pans and bake about 45 minutes or until toothpick comes out clean when inserted into center. Cool in pans on racks. When semi-cool, turn cakes out onto racks and let cool completely.