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.

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