Carrot Pineapple Delight Cake

1-1/2 cups corn oil
1-3/4 cups sugar
3 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped walnuts
One 8-ounce can crushed pineapple
Two 8-ounce packages of cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
3/4 cup coconut, shredded

Preheat oven to 350F. 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-sugar mixture, mixing well. Drain the pineapple well. Add carrots, walnuts an pineapple to mixture. Blend to mix well. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350F for about 1 hour or until a pick inserted in center comes out clean. Let cake cool on rack and prepare frosting.

Cream together 2 packages cream cheese, 1 cup powered sugar and vanilla. Blend well and ice cake. Sprinkle with coconut.

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Cajun Country -- New Iberia, Louisiana