Best Ever Carrot Cake

1 1/2 Cups corn oil (I use Crisco Oil)
1 3/4 Cup granulated sugar
3 eggs
2 Cups all-purpose 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 (8oz) crushed pineapple, drained

Beat oil, sugar and eggs until well blended.
Sift in flour, soda, salt, cinnamon and cloves.
Add carrots, walnuts and pineapple, mix well.
Pour batter into a greased and floured 9 or 10 inch cake pan.
Bake at 350 about 1 hour or until a pick comes out clean. Let cool completely on rack. Split cake into 2 layers. Cover with frosting and sprinkle with coconut.

Cream Cheese Frosting

2 pkgs (8oz) cream cheese
1 Cup powdered sugar
1 tsp. vanilla
Sprinkle frosted cake with 3/4 cup Coconut.