In a heavy saucepan,blend well the flour,sugar and salt. Gradually stir in the cream.

Add the butter.

Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.

Cool to lukewarm.

Stir in the nuts and vanilla.

Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

Carrot Cake Preheat oven to 350 F.

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 the carrots, raisins, and pecans.

Pour into the prepared tube pan and bake for 70 minutes.

Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp.

Cheese Cream Filling Cream the butter well.

Add the cream cheese and beat until blended.

Sift in the sugar and add the vanilla.

If it is to soft to spread, chill a bit.Chill if not using immediately, but bring to room Temp.

before spreading.

Assembly Preheat oven to 300 F.

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 it browns evenly Cool completely.

Have the filling and the frosting at a spreadable consistency.

Loosen the cake in it's pan and invert onto a serving plate. With a long serving 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 coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots