I have a confession of my own to make. Since I moved to the Bay Area from Philadelphia, I've been on a quest for the perfect carrot cake. The best yet is at Mario's Bohemian Cigar Store in North Beach served with a glass of their house-made Campari. However, not everyone can make the trek to North Beach for a heaping slice so I came up with this recipe which is just as good. Give it a shot and make sure you serve it at room temp.

Bake the Cake

Preheat the oven to 300°F. Butter and flour one 9-inch cake pan.

Sift the flour, baking soda, cinnamon, ginger, baking powder, baking soda and salt into a medium bowl. Set aside.

In a large bowl whisk together the vegetable oil and sugar. Add half of the dry ingredients and stir to combine. Add the remaining dry ingredients in four parts, adding an egg between each addition.

Fold in the pecans, crystallized ginger and carrots.

Pour into the prepared pan, filling the pan 2/3 of the way high. Bake on the middle shelf of the oven for 70 to 75 minutes until a toothpick comes out clean. Let cool completely on a wire rack.

Make the Filling

In a heavy saucepan combine the sugar, flour and salt. Gradually add the cream, stirring until blended.

Place the saucepan over low heat and add the butter. Stir until the butter has melted and then let simmer for 25 minutes. Remove from heat and cool to lukewarm before stirring in nuts and vanilla. Let cool completely until needed.

Make the Frosting

Cream the butter with cream cheese and beat until blended. Sift in the powdered sugar. Add the vanilla.

The frosting must be firm enough to spread without running. Refrigerate to firm as needed.

Assemble the Cake

Loosen the cake from pan and invert on to a plate. Split the cake into two horizontal layers using a serrated knife. Spread the pecan cream filling between the layers of the cake and then cover the top and sides with the cream cheese frosting. Finish by pressing the toasted coconut around the side of the cake.

Serve at room temperature.