Pre-heat oven to 175 deg C (350 deg F). Grease the sides and base of two 9-inch (23-cm) round cake pans. Line the base in both pans with baking paper, then lightly grease the top of the paper.
In a medium bowl, combine the flour, baking soda, salt and ground spices, and stir with a whisk until well mixed. In a separate bowl, whisk together the oil, sugars, and vanilla extract. Whisk in eggs, one at a time, until well incorporated.
Sift in the flour mixture, in 3 parts. Using a rubber spatula, gently fold each part into the batter, scraping down the sides and bottom of the bowl, until the flour disappears. The batter should be smooth and free of lumps. Fold in the grated carrots, currants, and chopped pecans all at once, until well distributed throughout the batter.
Divide the batter equally between the prepared pans. Bake for 35 to 45 minutes, or until the tops of the cake spring back when touched, or until a toothpick inserted into the centre of the cake comes out clean.
When baking is done, let cakes cool in the pans for 15 minutes, then turn out onto cooling racks, peel off the baking paper and allow to cool completely.