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For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
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Gradually stir in the cream.
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Add the butter.
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Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
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Cool to lukewarm.
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Stir in the pecans and vanilla.
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Let the mixture cool completely.
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Refrigerate it overnight.
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If it is too thick to spread, bring it to room temperature before using.
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For Carrot Cake: Preheat the oven to 350u00b0F.
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Butter and flour a 10-inch tube pan.
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In a large bowl, whisk together the corn oil and the sugar.
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In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
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Sift half the dry ingredients into the oil-sugar mixture, then blend well.
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Sift in the rest of the dry ingredients while adding the eggs, one at a time.
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Mix well.
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Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
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Pour the batter into the prepared tube pan.
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Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
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Cool upright, in the pan, on a rack.
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While the cake is baking, prepare the icing.
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Icing: Cream together the butter and cream cheese until well blended and fluffy.
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Sift in the confectioners' sugar.
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Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
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Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
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Assembly: Run knife around inside of pan to loosen cake.
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Invert onto serving plate.
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With a long serrated knife, carefully split the cake into 3 horizontal layers.
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Spread the filling between the layers. (You may not need it all).
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Frost the top and sides of the cake with the icing.
