2 1/3 c. cake flour (or 2 c. plus 1 tbsp. all purpose flour)
2 c. sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 1/4 c. salad oil
4 eggs
2 tsp. vanilla
2 c. grated carrots
1/2 c. chopped pecans

ICING:

2 (3 oz.) pkgs. cream cheese, room temperature
3 tbsp. whipping cream
1 1/2 tsp. vanilla
1/2 tsp. salt
1 (1 lb.) box powdered sugar
3/4 c. chopped pecans
1/2 c. coconut

For cake: preheat oven to 325 degrees. Grease and flour 2 round 9 inch cake pans; set aside. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt in large bowl of electric mixer. Add oil and beat 2 minutes, starting at medium speed, increasing to high and scraping sides of bowl several times. Add eggs and vanilla and beat 2 minutes more, scraping sides of bowl. Stir in carrots and pecans. Divide batter between pans. Bake until tester inserted into center of cake comes out clean, about 40 to 50 minutes. Let cool 15 minutes in pan then turn out onto rack to cool completely.

For icing: In small bowl, combine cream cheese, cream, vanilla and salt and beat until consistency of very soft paste, about 5 to 7 minutes. Gradually add sugar 1 cup at a time, blending well after each addition. Stir in pecans and coconut. Spread icing over top (not sides) of each cake. Transfer to serving plate.