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
2 tsp. cinnamon
1 tsp. ground cloves
2 c. peeled and grated carrots
1 c. chopped walnuts
1 can (8 oz.) crushed pineapple
3/4 c. shredded coconut

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 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 the center comes out clean. Let cake cool on rack. Prepare frosting; cover the cake; sprinkle well with coconut.