1 1/2 c. corn oil
1 c. sugar
3 eggs
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
2 c. shredded carrots
1 c. chopped walnuts
1 sm. can crushed pineapple
1 (7 oz.) pkg. coconut 1/4 for frosting

Combine all ingredients in a bowl. Mix with spoon (do not use mixer). Pour into greased and floured 9 x 13 inch pan. Bake in 350 degree oven for 50 minutes. Keep refrigerated.

FROSTING:

3 rounded tbsp. flour
1/2 c. milk
Pinch of salt
1/4 lb. butter
1/2 c. granulated sugar
1 tsp. vanilla

Cook flour, milk and salt to thick paste. Then cool to lukewarm. Cream butter and sugar and add to cooled paste. Beat until fluffy with electric mixer. Add 1 teaspoon vanilla. Spread on cool cake and sprinkle with coconut.