In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; mix well.
Combine the flour, baking powder, baking soda, salt, ginger and cinnamon. Gradually add to creamed mixture until well blended. Stir in carrots, nuts and currants. Drop by rounded tablespoonsful 2 inches apart on ungreased baking sheets.
Bake for 10-12 minutes. Cool for 5 minutes before frosting.
Frosting: Cream the cream cheese, honey and vanilla in a food processor until smooth adding more sugar as needed to make the frosting thick but spreadable.
Note: This recipe should make at least 60 cookies. You can either frost the tops, or sandwich them and get 30 cookies.