Best ever carrot cake
For the cake...
1¼ cups corn oil
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins
1½ cups shredded, sweetened coconut
For the pecan cream filling...
1½ cups sugar
¼ cup flour
¾ teaspoon salt
1½ cups heavy cream
¾ cup unsalted butter
1¼ cups chopped pecans
2 teaspoons vanilla
For the cream cheese frosting...
8 ounces soft unsalted butter
8 ounces soft cream cheese
1 box (1 pound) powdered sugar
1 teaspoon vanilla extract
Make the pecan cream filling
  1. In a heavy saucepan, blend well the flour, sugar and salt.
  2. Gradually stir in the cream.
  3. Add the butter.
  4. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.
  5. Cool to lukewarm. Stir in the nuts and vanilla.
  6. Let cool and refrigerate, preferably overnight.
  7. If too thick to spread, bring to room temperature before using.
Make the cake
  1. Preheat oven to 350°F. Have ready a greased and floured 10" tube cake pan.
  2. In a large bowl, wisk together the corn oil and sugar.
  3. Sift together the flour, cinnamon, baking powder, baking soda and salt.
  4. Sift half the dry ingredients into the sugar-oil mixture and blend.
  5. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one.
  6. Combine well. Add the carrots, raisins, and pecans.
  7. Pour into the prepared tube pan and bake for 70 minutes.
  8. Cool upright on a cooling rack.
  9. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.
Make the cheese cream filling
  1. Cream the butter well. Add the cream cheese and beat until blended.
  2. Sift in the sugar and add the vanilla.
  3. If it is too soft to spread, chill a bit.
  4. Chill if not using immediately, but bring to room temperature before spreading.
Assemble the cake
  1. Preheat oven to 300°F.
  2. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
  3. Toss the coconut occasionally while it is baking so that it browns evenly.
  4. Cool completely.
  5. Have the filling and the frosting at a spreadable consistency.
  6. Loosen the cake in it's pan and invert onto a serving plate.
  7. With a long serving knife, carefully split the cake into three horizontal layers.
  8. Spread the filling between the layers.
  9. Spread the frosting over the top and sides.
  10. Pat the coconut onto the sides of the cake.