Recipe Name Sourdough Carrot Cake with Cream Cheese Frosting Submitted by Guest Recipe Description delicious carrot cake Quantity 1 Quantity Unit pan Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount 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.