1 1/2 c. corn oil
3 eggs
2 tsp. baking soda
3 tsp. cinnamon
2 c. peeled & grated carrots
1 (8 oz.) can crushed pineapple
Cream Cheese Frosting (following)
1 3/4 c. granulated sugar
2 c. flour
1/2 tsp. salt
1 tsp. ground cloves
1 c. chopped walnuts
3/4 c. shredded coconut

Beat corn oil, sugar and eggs until well blended. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mixture, mixing well. Drain pineapple well. Add carrots, walnuts and pineapple to mixture. Blend to mix well. Pour batter into a greased and floured cake pan. Bake at 350 degrees for about 1 hour. Let cake cool on rack. Split cake into 2 layers. Cover with frosting. Sprinkle with coconut.

CREAM CHEESE FROSTING: Cream together 2 (8 oz.) packages cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla extract, blending well.