Best Ever Carrot Cake with Cream Cheese Frosting

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

Cream Cheese Frosting (recipe follows)
3/4 cup shredded coconut

Preheat oven to 350F. Grease and flour tow 8-inch round cake pans.

Beat eggs, corn oil, and sugar until well combined.

Sift four, baking soda, cinnamon, and cloves together; add to egg-sugar mixture.

Drain pineapple; combine with carrots and walnuts; stir into flour mixture; blend well. Pour into prepared pans.

Bake at 350F 30-35 minutes or until cake tests done. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

Frost and fill cake layers with Cream Cheese Frosting and sprinkle with coconut.

CREAM CHEESE FROSTING
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla

Combine cream cheese, powdered sugar, and vanilla; blend together well.