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. carrots, peeled & grated
1 c. walnuts, chopped
1 (8 oz.) can crushed pineapple, drained
Cream Cheese Frosting (recipe follows)
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 mixture, mixing well. To drained pineapple, add carrots and walnuts, blending well. Pour batter into a greased and floured 9 or 10-inch cake pan. Bake at 350 degrees about 1 hour or until a pick inserted in center comes out clean. Let cake cool on wire rack. Split cake into 2 layers.

CREAM CHEESE FROSTING:

Cream together 2 (8 ounce) packages of cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla extract, blending well. Spread between layers, frosting and part of the shredded coconut. Top with remaining frosting and sprinkle coconut.