--------------------------------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.