|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 1/2 | cup | vegetable oil | 2 | cups | sugar | 3 1/2 | cups | all-purpose flour | 3 | large | eggs | 8 | fliud ounces | Pineapple juice, canned, unsweetened | 2 | cups grated | Carrots | 1/2 | cup, chopped | walnuts | 1/2 | cup | coconut flakes, unsweetened | 2 | teaspoons | vanilla extract | 2 | teaspoons | cinnamon, ground | 1/2 | teaspoon | salt | 1 | teaspoon | baking soda | 1/2 | cup | butter | 8 | ounces | cream cheese | 1 | teaspoon | vanilla extract | 3 1/2 | cups unsifted | icing sugar | 1/2 | cup, chopped | pecans | 1 | teaspoon | ground ginger |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Combine oil and sugar, and stir in sourdough starter. Mix in eggs, one at a time, beating well after each. Fold in pineapple, carrots, walnuts, coconut and vanilla.
In a separate bowl, combine flour, cinnamon, salt and baking soda. Add dry ingredients to wet ingredients, stirring just to combine.
Spoon batter into greased and floured 9 x 13-inch pan. Bake in a preheated 350°F oven for 45 minutes, or until cake tests done. Remove cake from oven and cool completely on a wire rack before frosting. | | 2 | Cream Cheese Frosting
1/4 to 1/2 cup (1/2 to 1 stick) butter, at room temperature
8 ounces cream cheese, softened
1 teaspoon vanilla
3 1/2 cups (1 pound) confectioners'' sugar
1 cup chopped nuts
1/2 cup minced candied ginger, or 1 teaspoon ground ginger (optional)
milk
Combine butter, cream cheese and vanilla; beat until light and fluffy. Add sugar gradually, beating well. Stir in nuts and/or ginger (if desired). Add milk, a little at a time, until frosting is a spreadable consistency. |
|
