Sourdough Carrot Cake with Ginger Buttercream Frosting

Here's a recipe our youngest daughter took to the county fair and received Reserve Champion on. It's a great way to use your sourdough starter. Unfortunately, I didn't get a picture of it when it was cut...

2 1/2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
8 oz. crushed pineapple, drained
2 cups grated carrots
1/2 cup shredded sweetened coconut
1/2 cup chopped walnuts
1 cup butter, softened
1/2 cups canola oil
2 cups sugar
1 cup UNFED sourdough starter
3 eggs
2 teaspoons vanilla

Ginger Buttercream Frosting:
1 cup butter, softened
4-5 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
4 teaspoons crystalized ginger, finely minced

Preheat oven to 350 degrees. In a large bowl, stir together flour, cinnamon, baking soda, and salt. Set aside. Place carrots and coconut in a food processor and pulse about 8 times, until finely chopped.

In a large mixing bowl, combine butter, oil, sugar, and sourdough starter. Mix in eggs one-at-a-time, beating well after each, along with vanilla. Fold in pineapple, carrots, coconut, and walnuts. Add dry ingredients to the batter, stirring just to combine. Spoon batter into two round cake pans sprayed with cooking spray and lined with waxed paper. Bake for 30-32 minutes until cake tests done in the center. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.

To prepare frosting, in a large mixing bowl, beat butter until creamy. Add powdered sugar and milk in three parts, alternately, mixing well between each addition. Stir in vanilla. Frost cake layers and garnish with ginger. Serves 16-20.
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