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Preheat the oven to 350°F and lightly butter the bottom and sides of an 8- or 9-inch round cake pan. Lightly dust with flour, then tap out any extra.
In a medium bowl, cream together the butter and brown sugar until light and fluffy. Mix in the molasses, eggs, vanilla, and Nord Spices. Stir in the grated carrot and dried currants, making sure everything is evenly distributed. Mix in the baking soda, salt, and flour until you have a nice thick batter. Pour this into the prepared pan and smooth out the top.
Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for at least 15 minutes before flipping out of the pan onto a rack to finish cooling.
While the cake bakes, beat the cream cheese and butter together in a medium bowl until they are one smooth consistency. Gradually add in the powdered sugar, followed by the honey, vanilla, and salt.
When the cake has cooled completely, spread the frosting over the top of the cake. Decorate with sliced almonds if you like, and a pinch of Nord Spices to finish.