PECAN CREAM FILLING
In heavy saucepan, blend sugar, flour, and salt. Gradually stir in cream. Add the butter. Cook and stir over low heat until 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, preferrably overnight. If too thick to spread, bring to room temperature before using.
Preheat oven to 350. Grease and flour a 10-inch tube pan. In large bowl whisk together corn oil and sugar. Sift together dry ingredients. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately sift in the rest of dry ingredients while adding the eggs one at a time. Combine well. Add the carrots, raisins and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright in the pan on a cooling rack
CREAM CHEESE FROSTING
Cream the butter well. Add the cream cheese and beat until blended. Sift in sugar and add vanilla. If too soft to spread, chill a bit.
Preheat oven to 300. Spread coconut on a baking sheet and bake 10 - 15 minutes until it colors lightly. Toss occasionally to brown evenly. Cool completely.
Loosen cake in 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 frosting over top and sides. Pat the toasted coconut onto the sides of the cake.