Categories: Cakes 
      Yield: 1 cake 
  
--------------------------------CARROT CAKE-------------------------------- 
  1 1/2 c  Corn oil 
  1 3/4 c  Sugar 
      3    Eggs 
      2 c  Flour 
      2 ts Baking soda 
      1 ts Salt 
  2 1/2 ts Cinnamon 
  1 1/2 ts Vanilla 
      2 c  Peeled & grated Carrots 
      1 c  Walnuts 
    1/2 c  Flaked coconut 
      8 oz Drained pineapple 
 
-----------------------------CREAM CHEESE ICING----------------------------- 
     16 oz Cream cheese 
  1 1/2 c  Confectioners sugar 
      1 ts Vanilla 
  
  Beat together oil, sugar, and eggs until well-combined.  In a separate 
  bowl, sift together flour, baking soda, salt and cinnamon; add to 
  sugar and egg mixture.  Stir in vanilla, mixing well.  Add carrots, 
  walnuts, coconut and pineapple.  Mix until well-blended. 
  Pour batter into a greased and floured 9- or 10-inch bundt pan.  Bake 
  at 350 degrees for about an hour.  Cool on cake rack; remove pan. 
  Cover with cream cheese icing and garnish with grated carrots and 
  nuts. 
  ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2 
  cups confectioners sugar and 1 teaspoon vanilla.