2 cups cake flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 cups quick-cooking water
1 1/2 lemon, well pressed
2 1/2 cups carrots, halved
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup sunflower seed oil
2 cups graham cracker crumbs
1 1/2 cups rolled oats
2 cups shredded coconut
1 cup flaked coconut
1 cup chopped raisins
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, salt and cinnamon. Set aside.
When a wooden pick or knife can be inserted into the bottom of the pan, bring oven temperature to 350 degrees F (175 degrees C). Using a wire beater, pound the mixture repeatedly until smooth. Stir in 2 cups of water, lemon juice, 2 1/2 cups carrots, 2 teaspoons of vanilla and 1 1/2 cups of shredded coconut.
Bake for 18 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Using a long serrated knife, pull the cable cake apart or flip it over and slice into the 10 inch square. Using a sharp knife, make shallow cuts in layer to make a loaf. When the cake reaches the edge, remove from the oven and carefully remove the sides of the pan. Using a half-penny scoop and carefully scoop the remaining dough out into three inch circle, leaving a 9x9 inch rectangle. Then pour as much water as you can into the rectangular space. Use two forklifts to complete the roll.
FILL the top of the pan with carrot mixture. Use the tip of a wooden spoon to make sure that the mixture comes to the top. Use the remaining one quarter of the cake to make the filling.
Let the cake cool 10 to 15 minutes before frosting with your favorite frosting.