My Favorite Carrot Cake

This is a double-layer carrot cake made using a 10" tube cake pan.  It has a 
pecan filling, and a cream cheese icing.

It's really amazingly good (best of 10 or so carrot cakes I've tried), and 
goes a long way because of the density.  A little more than a quarter of it 
feeds 4 people as dessert.  So, the whole thing lasts awhile, and as long as 
you keep plastic wrap on the exposed parts, it'll keep up to a week or a bit 
longer in the fridge.

Anyway, the recipe has three parts: the filling, the cake, and the frosting.  
Here's the ingredient list for all three parts (for shopping purposes).

PEACN CREAM FILLING:
1 1/2 c. sugar
1/4 c. flour
3/4 t. salt
1 1/2 c. heavy cream (whipping cream is fine)
6 oz. (3/4 c.) unsalted butter
1 1/4 c. chopped pecans
2 t. vanilla extract

CARROT CAKE:
1 1/4 c. corn oil
2 c. sugar
2 c. flour
2 1/2 t. cinnamon
2 t. baking powder
1 t. baking soda
1 1/2 t. salt
4 eggs
4 c. grated carrots (about a 1 pound bag)
1 c. chopped pecans
1 c. raisins

CREAM CHEESE FROSTING:
8 oz. soft unsalted butter
8 oz. soft cream cheese
1 1 lb. box of powdered sugar
1 t. vanilla extract

ASSEMBLY:
4 oz. shredded, sweetened coconut (about 1 1/2 c.)

It's best to make the filling first, because it needs to refrigerate 
overnight in order to thicken.  Basically, you make all the parts the day 
before, and then assemble them the next morning or afternoon for when you 
need the cake.

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 minutes until golden 
brown in color, stirring occasionally.  Cool to lukewarm.  Stir in the nuts 
and vanilla.  Let cool completely and then refrigerate, preferably 
overnight.  If too thick to spread, bring to room temperature before 
using.

CARROT CAKE:
Preheat the oven to 350.  Have ready a greased and floured 10" 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 th carrots, raisins, and pecans.  Pour into the prepared tube 
pan and bake for 70 minutes.  Cool upright in the pan on a cooling rack.  
If you are not using the cake that day, it can be removed from the pan 
(see instructions under ASSEMBLY for this), wrapped well in plastic wrap 
and stored at room temperature.

CREAM CHEESE FROSTING:
Cream the butter well.  Add the cream cheese and beat until blended.  Sift 
in the sugar and add th vanilla.  If too soft to spread, chill a bit.  
Refrigerate if not using immediately, but bring to a spreadable temperature 
before using.

Okay, now all the three parts are made, and the appropriate temperatures.  
So, it's time to put it all together.

ASSEMBLY:
PREPARE THE COCONUT COATING: Preheat the oven to 300.  Spread the coconut 
on a baking sheet and bake for 10-15 minutes until it colors lightly.  Toss 
the coconut occasionally while it is baking so that is browns evenly.  Cool 
completely.

PUT IT ALL TOGETHER: 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.  Pat the toasted coconut onto the sides 
and top of the cake.

There you have it!  Enjoy!