1 1/2 c. corn oil
4 lg. eggs, slightly beaten
1 tbsp. vanilla extract
1 1/2 c. chopped walnuts
1 1/2 c. shredded coconut
1 1/3 c. cooked, pureed carrots
3/4 c. drained, crushed pineapple
3 c. flour
3 c. granulated sugar
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 tsp. salt

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, room temp.
6 tbsp. butter, room temp.
3 c. confectioners' sugar
1 tsp. vanilla extract
Juice of 1/2 lemon (opt.)
Confectioners' sugar for dusting on top

Preheat oven to 350 degrees.

Grease 2 (9") layer pans lined with wax paper.

Sift dry ingredients into a bowl. Add oil, eggs, vanilla. Beat well, Fold in walnuts, coconut, carrots and pineapple. Pour batter into prepared pans. Set on middle rack of oven, and bake 30 to 35 minutes. Cool on a rack for 3 hours.

FROSTING: Cream together cream cheese and butter in a mixing bowl. Slowly sift in confectioners' sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice if using. Fill cake and frost sides with frosting. Dust top with confectioners' sugar.