1 1/4 c. oil
2 c. sugar
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
4 eggs
1 lb. carrots, grated
1 c. coarsely chopped pecans
1 c. dark raisins

Combine oil and sugar in bowl; beat well. Sift dry ingredients together; add half of dry ingredients to sugar mixture, beat well. Add remaining dry ingredients alternately with eggs; mix well after each addition. Stir in carrots, nuts and raisins. Pour into lightly oiled 10 inch tube pan. Bake at 325 degrees for 1 hour 10 minutes. Cool upright in pan.

FILLING:

1 c. sugar
1/4 c. flour
1 c. heavy cream
1/4 c. butter
1/4 tsp. salt
1 c. chopped pecans
2 tsp. vanilla

Combine sugar and flour in a heavy saucepan. Gradually stir in cream. Add butter and salt. Cook over very low heat until mixture comes just to a simmer (takes about 30 minutes). Simmer 2 to 3 minutes. Remove from heat, cool, stir in nuts and vanilla.

FROSTING:

4 oz. shredded coconut (toasted 300 degrees for 10 to 15 minutes)
1 (8 oz.) cream cheese, softened
1 c. butter, room temperature
3 c. powdered sugar
1 tsp. vanilla

Beat together cream cheese and butter. Beat in confectioners' sugar and vanilla. To assemble, split cooled cake into 3 layers. Spread pecan filling between layers. Reassemble on cake plate. Frost top and sides with frosting. Put toasted coconut on sides of cake.