Pecan Cream Filling
1 1/2 cups sugar
1/4 cup flour
3/4 tsp salt
1 1/2 cups heavy cream
6 ounces (3/4 cup) unsalted butter
1 1/4 cups chopped pecans
2 tsp vanilla extract

Carrot Cake
1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins

Cream Cheese Frosting
8 oz. soft unsalted butter
8 oz. soft cream cheese
1 pound powdered icing sugar
1 tsp vanilla

Assembly
4 oz. shredded coconut (1 1/2 cups)

Pecan Cream Filling
In a heavy saucepan, blend well the sugar, flour, and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20 - 30 min until golden brown in color stirring occasionally. Cool to lukewarm. Stir in the nuts and the vanilla. Let cool completely and the refrigeratepreferably over night. If too thick to spread, bring to room temperature before using.

Carrot Cake Pre heat oven to 350 deg..
Have ready a greased and floured 10 in. 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 the dry ingredients into the sugar oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool up right in the pan on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped well in plastic wrap and stored at room temp.

Cream Chees Frosting
Cream the butter well, add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit

Assembly
Pre heat the oven to 300 deg. Spread the coconut oaking sheet and bake for 10 - 15 min. until it colours lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and frosting at a spreadable consistency
Loosen the cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers, Spread the filling between the layers. Spread the frosting over the top and sides of the cake. Pat toasted coconut onto the sides od the cake.

Any leftover fillin makes a wonderful ice cream topping if you warm it slightly first.

Cake freezes well.