NOTE: This cake is most easily made if you start at least one day ahead, since the filling is best left to chill overnight.

PECAN CREAM FILLING:

1 1/2 c. sugar
1/4 c. flour
3/4 tsp. salt
1 1/2 c. heavy cream
6 oz. (3/4 c.) unsalted butter
1 1/4 c. chopped pecans
2 tsp. vanilla extract

CARROT CAKE:

1 1/4 c. corn oil
2 c. sugar
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
4 c. grated carrots (about a 1 lb. bag)
1 c. chopped pecans
1 c. raisins

CREAM CHEESE FROSTING:

8 oz. soft unsalted butter
8 oz. soft cream cheese
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla

PECAN CREAM FILLING: In a heavy saucepan, blend flour, sugar and salt. Gradually stir in cream. Add butter. Cook and stir mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

CARROT CAKE: Preheat oven to 350 degrees. Grease and flour a 10-inch tube cake pan. In a large bowl, whisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half of the dry ingredients into sugar-oil mixture and blend. Alternately add rest of the dry ingredients with eggs, adding one by one. Combine well. Add raisins and pecans. Pour into pan and bake 70 minutes.

Cool upright in the tube pan on a cooling rack. If you are not using cake that day it can be removed and wrapped well in plastic wrap and stored at room temperature.

CREAM CHEESE FROSTING: Cream the butter well. Add cream cheese and beat until blended. Sift in the sugar and add vanilla. If too soft to spread, chill a bit. Refrigerate if not using immediately, but bring to a spreadable temperature before using.

ASSEMBLY: Have filling and frosting at a spreadable consistency. Loosen cake in pan and invert. With a long serrated knife, carefully split the cake into 3 horizontal layers. Spread filling between layers. Spread frosting over top and sides. (You may pat toasted coconut on sides, if desired.)