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. grated carrots
1 c. chopped walnuts
1 (8 oz.) can crushed pineapple
3/4 c. shredded coconut

Beat together corn oil, sugar and eggs until well combined. 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 well.

Pour batter into a greased and floured 9 or 10 inch cake pan. Bake at 350 degrees for about 1 hour until pick inserted in center comes out clean; cool cake; prepare frosting. Sprinkle with coconut.

CREAM CHEESE FROSTING:

Cream together 2 (8 oz.) packages cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla extract; blend well.