Commissary Carrot Cake

Preheat Oven to 350F. Have ready a greased and floured 10" tube pan (angel food cake pan). In a large bowl, whisk together the corn oil and sugar. Whisk together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar oil mixture and blend. Alternately add in the rest of the dry ingredients while adding the eggs one by one. Combine well. Add the carrots, raisins and pecans. Pour into prepared tube pan and bake 70 minutes. Cool upright in the tube pan on a cooling rack. If you are not using the cake that day, it can be removed from the pan, wrapped well in plastic wrap and stored at room temperature.

In a heavy saucepan, blend sugar, flour and salt well. Gradually stir in the cream. Add the butter. Cook and stir over low heat until butter has melted, then 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.

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

Preheat oven to 300F. Spread the coconut on a baking sheet and bake for 10-15 minutes, until colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and frosting at a spreadable consistency.

Loosen the Cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the toasted coconut onto the sides of the cake.