This recipe comes from King Arthur Flour spokesman Michael Jubinsky, who claims it's "worth its weight in gold!" It's printed, along with some other wonderful sourdough cake recipes, in our "King Arthur Flour 200th Anniversary Cookbook."

1 1/2 cups vegetable oil
2 cups sugar
1 cup sourdough starter, right from the fridge, not fed
3 eggs
1 cup (8 oz.) crushed pineapple, drained
2 cups grated carrots
1/2 cup chopped walnuts
1/2 cup shredded coconut
2 teaspoons vanilla
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
Cream Cheese Frosting

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.

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