CAKE:

1 1/2 c. corn oil
2 c. sugar
2 c. (less 2 tbsp.) flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
4 c. grated carrots
1 c. raisins
1 c. pecans

FILLING:

2 c. sugar
6 tbsp. flour
1 tsp. salt
2 c. heavy cream
1/2 lb. sweet butter
1 tbsp. vanilla
1 1/2 c. pecans

FROSTING:

1/2 lb. cream cheese
1/2 lb. sweet butter
1 lb. powdered sugar
1 tsp. vanilla
4 oz. shredded coconut

Cake: Whisk together corn oil and sugar. Mix flour, cinnamon, baking powder, baking soda and salt. Sift 1/2 of dry mixture into the sugar/oil. Alternately add the rest of dry mixture with the four eggs. Add grated carrots, raisins and pecans.

Bake in a greased and floured 10 inch tube pan at 350 degrees for 70 minutes. Cool, invert and split into 3 parts.

Filling: Mix sugar, flour and salt. Stir in heavy cream and heat. Work in sweet butter. Stir and simmer 1/2 hour until golden. Cool. Add vanilla and pecans. Cool overnight.

Frosting: Cream cream cheese and sweet butter together. Sift in powdered sugar and add vanilla. Chill.

Toast shredded coconut.

Spread the filling between the 3 layers of cake. Frost the top and sides with the cream cheese mixture. Pat the coconut on the sides. Decorate top if desired.