1 1/4 c. corn oil
2 c. sugar
2 c. minus 2 tbsp. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
4 c. peeled, grated carrots
1 c. chopped pecans
1 c. raisins

CREAM FILLING:

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

CREAM CHEESE FROSTING:

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

In large bowl, whisk together corn oil and sugar. Sift together flour, cinnamon, baking powder, baking soda and salt. Sift 1/2 dry ingredients into sugar mixture and blend. Alternately sift in remaining dry ingredients with eggs. Stir in carrots, nuts and raisins. Pour into greased and floured 10" tube pan. Bake at 350 degrees for 70 minutes. Cool upright in pan, then invert. Split into 3 layers.

CREAM FILLING: In heavy saucepan, combine sugar, flour and salt. Gradually stir in cream. Work in butter, stirring often. Cook over low heat, letting mixture simmer for 20 to 30 minutes until golden brown. Cool to lukewarm. Add nuts and vanilla. Cool completely. (May need to refrigerate.)

CREAM CHEESE FROSTING: Cream butter. Add cheese, blending thoroughly. Sift in confectioners' sugar and stir in vanilla. Chill if too soft to spread.

TO ASSEMBLE: Spread filling between layers. Cover with frosting. Chill a bit to set frosting.