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1
Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
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2
Sift half the dry ingredients into sugar mixture; blend well.
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3
Sift in remaining dry ingredients, alternation with eggs; mix
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4
well, after each addition.
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5
Stir in carrots, pecans and raisins.
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6
Pour into lightly oiled 10-inch tube pan.
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7
Bake in preheated 325 degree
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8
oven about 1 hour and 10 minutes.
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9
Cool upright in pan.
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10
To make filling.
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11
Combine sugar and flour in small heavy saucepan.
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12
Gradually stir in cream.
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13
Add butter and salt.
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14
Cook over very low heat, stirring frequently, until mixture come to just a simmer.
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15
(This may take 30 minutes.) Let simmer 2-3 minutes.
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16
Remove from heat and cool to lukewarm.
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17
Stir in nuts and vanilla.
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18
Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
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19
To make frosting, toast coconut at 300 degrees for 10-15 minutes or
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20
until lightly browned.
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21
Cool.
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22
Combine cream cheese and butter in food processor or mixer.
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23
Add confectioner's sugar and vanilla and mix until perfectly smooth.
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24
Refrigerate if too soft to spread immediately.
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25
To assemble, split cooled cake into 3 layers.
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26
Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
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27
Pat toasted coconut onto sides of cake.
