Sourdough Carrot/Pineapple Cake

Sourdough Carrot/Pineapple Cake

1 1/2 cups vegetable oil

2 cups sugar

3 eggs

1 1/2 cups sourdough starter

1 cup crushed pineapple (drained)

2 cups grated raw carrots

2 teaspoons vanilla

1 cup chopped pecans (or walnuts)

3 cups all purpose flour

3 teaspoons cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350 degrees.

In large bowl, combine oil, sugar, starter, eggs and vanilla. Mix well. Fold in pineapple, carrots and pecans.

In separate bowl, combine flour, cinnamon, salt and baking soda. Mix thoroughly. Add dry ingredients to wet ingredients, stirring just enough to blend.

Spoon batter into well-greased and floured 12x15 inch pan and bake at 350 degrees for about 45 minutes or until testing done with spring touch test. Cool before adding frosting.

Cream cheese frosting

4 oz block cream cheese

1 teaspoon vanilla

1/4 cup butter (softened)

1 teaspoon ground ginger

2 cups confectioners' sugar

2 to 3 tablespoons milk

Cream together butter, cream cheese and vanilla. Stir in sugar and ground ginger adding just enough milk to make frosting of drizzling consistency. Once cake is cooled, drizzle frosting over top.