1 1/2 c. corn oil
1 3/4 c. 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
3/4 c. shredded coconut

Beat together corn oil, sugar and eggs. In a separate 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; mix well.

Pour batter into a greased and floured 9 or 10-inch cake pan. Bake at 350°F for 1 hour. Cool cake. Cover with frosting and sprinkle top and sides with coconut.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. (1 stick) butter, softened
1 (1 lb.) box powdered sugar
1 tsp. vanilla
1 c. chopped pecans
milk, if necessary

Cream cheese and butter together. Add sugar, vanilla and pecans. Blend well. Add milk if necessary to spread. Refrigerate frosted cake.