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, grated carrots
1 c. chopped walnuts
1 can (8 oz.) crushed pineapple
3/4 c. shredded coconut

Beat together corn oil, sugar and eggs until well blended. 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.

FROSTING:

2 pkg. (8 oz.) cream cheese
1 c. powdered sugar
1 tsp. vanilla extract

Cream together, blending well.

Split cake in 2 layers. Assemble. Cover with the frosting. Sprinkle with the coconut.