Earlene Sharp's Carrot 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.