Sourdough Carrot Cake

Cake:
1 1/2 cups vegetable oil
2 cups granulated sugar
1 cup sourdough starter
3 eggs
1 (20 ounce) can crushed pineapple
2 cups grated carrots
1/2 cup chopped nuts
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour

Cream Cheese Icing:
8 ounces cream cheese
4 tablespoons (1/2 stick) margarine
1 pound confectioners sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup coconut
3 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda

Mix together oil and sugar. Add sourdough starter and eggs, one at a time. Fold in pineapple, nuts, vanilla extract and carrots.

Sift dry ingredients. Add to sourdough mixture. Blend. Fold in coconut. Bake in greased 8 x 12 x 2-inch pan at 350 degrees F for 45 minutes or until done. Cool and frost; add chopped nuts, if desired.