I saw this recipe on Pinterest the other day. That website seriously gets me in so much trouble. I omitted the currants because, well, for one thing I haven't the slightest idea where one even goes to buy currants, and for another, I didn't feel like having strange pieces of random fruit in my cookies. But do whatever you want. Word on the street (and by street, I mean MarthaStewart.com) is that you can replace the currants with raisins. Your call. Martha's frosting was.... less than desireable. I don't know if it was the lemon juice or what the heck was wrong but it was a big fail. It tasted salty and sour and weird. Maybe she got the recipe in jail. I don't know.
Anyways, I replaced it with some of my own cream cheese frosting and suddenly everything was right in the world. These are AWE. SOME. Put them in your tummy now. You can also make the cookies a day in advance and store them in a Ziploc. It makes these super fast to assemble and eat. The cookies are chewier than I expected and taste a bit like a gingersnap/carrot cake cross, but they are still amazing. If you are afraid of grating carrots, you need to invest in one of these. Seriously. I'm pretty sure that's the best five dollars you will ever spend.