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
1 (8 oz.) can crushed pineapple
Cream cheese frosting (recipe follows)
3/4 c. shredded coconut

CREAM CHEESE FROSTING:

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

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.

Split cake into 2 layers. Assemble. Cover with the frosting. Sprinkle with the coconut. One cake, 8 to 10 servings.