1 1/2 c. corn oil
1 3/4 c. granulated sugar
3 eggs
2 c. all purpose flour
2 tsp. baking soda
1/2 tsp. salt
3 tsp. cinnamon
1 tsp. ground cloves
2 c. peeled and grated carrots
1 c. chopped walnuts
8 oz. can crushed pineapple

Beat together corn oil, sugar and eggs until well combined. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg - sugar mixture, mixing well. Drain the pineapple well. Add carrots, walnuts and pineapple to mixture. Blend to mix well. Pour batter into a greased and floured 9 or 10 inch cake pan. Bake at 350 degrees for about 1 hour or until a pick inserted in center comes out clean. Let cake cool on rack, prepare frosting.

FROSTING:

2 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla extract
3/4 c. shredded coconut (to sprinkle on after cake is frosted)