1 1/2 c. corn oil
1 3/4 c. sugar
3 eggs
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. cinnamon
1 1/2 tsp. vanilla extract
2 c. peeled & grated carrots
1 c. walnuts
1/2 c. flaked coconut
1 (8 oz.) can crushed pineapple, well drained
Cream cheese icing (recipe follows)
Grated carrots and chopped nuts

CREAM CHEESE ICING:

Cream together 2 (8 oz.) packages of cream cheese, 1 1/4 cups powdered sugar and 1 teaspoon vanilla extract, blending well.

Tips: Prepare only half the icing recipe, if you would like a lighter covering.

Preparation: Beat together corn oil, sugar and eggs until well combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon. Beat together with the sugar and egg mixture. Stir in the vanilla, mixing well. Add the carrots, walnuts, coconut and pineapple. Mix until well blended.

Pour batter into a greased and floured 9 or 10 inch Bundt cake pan. Bake at 350 degrees for about 1 hour or until a tester inserted near the center comes out clean. Cool on cake rack. Remove from pan. Cover with Cream Cheese Icing. Garnish with grated carrots and chopped nuts.