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 350? 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
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|Serving Size: 1 Serving (1001g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 3002 (72%)|
|Amt Per Serving||% DV|
|Total Fat 333.6g||445 %|
|Saturated Fat 114.8g||574 %|
|Monounsaturated Fat 137.5g|
|Polyunsanturated Fat 53.7g|
|Cholesterol 861.4mg||265 %|
|Sodium 1725.6mg||60 %|
|Potassium 1020.1mg||27 %|
|Total Carbohydrate 286.4g||84 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 281.1g|
|Protein 33.4g||48 %|
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Calories per serving: 4177
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