The Prospect'S Carrot Cake - cooking recipe

Ingredients

1 1/4 cups oil
1 1/2 cups sugar
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 lb carrot, peeled and grated
1 cup pecans, coarsely chopped and toasted
1 cup dark raisin (optional)
Filling
3/4 cup sugar
1/4 cup flour
1 cup heavy cream
1/4 cup butter
1/4 teaspoon salt
1 cup pecans, chopped toasted
2 teaspoons vanilla
Frosting
4 ounces coconut, shredded
8 ounces cream cheese, at room temp
1 cup butter, room temp
2 cups confectioners' sugar
1 teaspoon vanilla

Preparation

Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
Sift half the dry ingredients into sugar mixture; blend well.
Sift in remaining dry ingredients, alternation with eggs; mix
well, after each addition.
Stir in carrots, pecans and raisins.
Pour into lightly oiled 10-inch tube pan.
Bake in preheated 325 degree
oven about 1 hour and 10 minutes.
Cool upright in pan.
To make filling.
Combine sugar and flour in small heavy saucepan.
Gradually stir in cream.
Add butter and salt.
Cook over very low heat, stirring frequently, until mixture come to just a simmer.
(This may take 30 minutes.) Let simmer 2-3 minutes.
Remove from heat and cool to lukewarm.
Stir in nuts and vanilla.
Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
To make frosting, toast coconut at 300 degrees for 10-15 minutes or
until lightly browned.
Cool.
Combine cream cheese and butter in food processor or mixer.
Add confectioner's sugar and vanilla and mix until perfectly smooth.
Refrigerate if too soft to spread immediately.
To assemble, split cooled cake into 3 layers.
Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
Pat toasted coconut onto sides of cake.