1 1/2 c. corn oil
1 3/4 c. sugar
3 eggs
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 c. peeled and grated carrots
1 c. chopped walnuts
1 (8 oz.) can crushed pineapple
3 tsp. cinnamon
1 tsp. ground cloves

Beat together corn oil, sugar and eggs until well combined. In a bowl, sift together flour, soda, salt, cinnamon and cloves. Add to egg mixture, mixing well. Drain the pineapple well. Add carrots, walnuts, pineapple to mixture. Blend to mix well. Pour in a well greased and floured 9 or 10 inch cake pan. Bake at 350 degrees for 1 hour or until a pick comes out clean. Let cake cool on rack. Prepare frosting as follows.

Frosting:

Cream together 2 (8 oz.) pkgs. of cream cheese
1 c. of powdered sugar
1 tsp. vanilla

Blend well. After cake has cooled, split into two layers. Frost the bottom half, add top layer and frost, then sprinkle with 3/4 cup shredded coconut.