Title: Best ever carrot cake
 Categories: Cake
      Yield: 12 Servings
 
MMMMM----------------------------CAKE---------------------------------
  1 1/4 c  Corn oil
      2 c  Sugar
      2 c  Less
      2 tb Flour
      2 ts Cinnamon
      2 ts Baking powder
      1 ts Baking soda
      1 ts Salt
      4    Eggs
      4 c  Grated carrots
      1 c  Raisins
      1 c  Chopped pecans

MMMMM--------------------------FILLING-------------------------------
      2 c  Sugar
      6 tb Flour
      1 ts Salt
      2 c  Whipping cream
    1/2 lb Butter
      1 tb Vanilla
  1 1/2 c  Chopped pecans

MMMMM---------------------------ICING--------------------------------
    1/2 lb Cream cheese
    1/2 lb Butter
      1 lb Powdered sugar
      1 ts Vanilla
      4 oz Coconut; shredded
 
   Cake: Whisk together corn oil and sugar. In a separate bowl mix
  flour, cinnamon, baking powder, soda and salt. Sift 1/2 of this
  mixture into the sugar/oil. Add the rest alternately with the 4 eggs.
  Add the carrots, raisins and pecans. Bake in a greased and floured 10
  inch tube pan at 350ø for 70 minutes. Cool, invert and split in 3
  layers.
  
   Filling: Heat sugar, flour and salt. Stir in cream. Work in butter.
  Stir and simmer 1/2 hour until golden. Cool. Add vanilla and pecans.
  Cool overnight.
  
   Icing: Cream cheese and butter. Sift in powdered sugar. Mix in
  vanilla and chill.  Spread the filling between the 3 layers. Frost
  the top and sides with the icing. Pat the coconut on the sides.
  Decorate the top, if desired. Yield: 12 to 18 servings.
  
  PARTICIA SHELTON
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,