NINJA FOODI XL PRO AIR OVEN - Carrot Cake - Best Ever! Trust Me! Ninja Foodi Power Pitcher System

Did I tell you I'm really enjoying this Ninja Foodi XL Pro Air Oven! yes I am! So. far it has been wonderful! I. even used. the Ninja Foodi Power Pitcher system to help make this carrot cake.
Baked a carrot cake and iced it with cream cheese icing-made it for. my mom. She loved it. Thanks for watching!
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Carrot Cake with Cream Cheese frosting-adapted from Fine Home Cooking

1/2 cup dried currants
1 pound carrots, peeled and cut into 1-inch pieces
2-1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup pecans or walnuts, coarsely chopped
4 large eggs
1-1/2 cups granulated sugar
1/2 cup packed dark brown sugar
1-1/4 cups vegetable oil
FOR THE FROSTING
8 oz cream cheese, softened
1 stick (8 tablespoons) unsalted butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 cup pecans or walnuts, coarsely chopped

FOR THE CAKE
Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan, or spray the pan with a nonstick cooking spray with flour, like Baker's Joy or Pam with Flour.
Soak the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice and cloves. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the chopped nuts; combine.
In a food processor fitted with the steel blade, process the carrots until very finely chopped, to about the consistency of couscous. Transfer to a small bowl, then rinse out the food processor bowl (you’ll use it again).
In the bowl of the food processor , mix the eggs and sugars until blended. With the machine running, slowly add the oil in a steady stream until combined. Using a rubber spatula, scrape the mixture into the flour mixture. Stir until well combined, then stir in the carrots and the currant-nut mixture.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a rack to room temperature.
FROSTING
In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. add the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
Using a spatula, spread the frosting over the cooled cake. Sprinkle the nuts on top.