Sourdough Carrot Cake with Warm Cream Cheese Lemon Sauce

http://www.cheftessbakeresse.blogspot.com/  is where I got this recipe.  They first posted it as a cake and then came up with the cupcake idea.  It makes me hungry just looking at it.  Too bad my kids don't like carrot cake. 

1 1/2 c. vegetable oil
2 c sugar
1 c. sourdough starter (sourdough recipe HERE)

3 eggs

1 (20-oz) can crushed pineapple, drained

2 c. shredded carrots

1/2 c. chopped nuts

1/2 c shredded coconut
2 tsp vanilla extract
2 1/2 c flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon

Mix together oil and sugar.  Add starter and eggs, one at a time, beating well after each.  Fold in pineapple, carrots, nuts, coconut and vanilla.  Sift together flour, salt, soda, and cinnamon, add to the starter mix and blend well.  Pour batter into greased and floured 9"x13" pan.  Bake at 350' for 45-50 minutes or til toothpick comes out clean.  Cool and frost with Cream Cheese frosting..

Chef Tess' Cream Cheese Lemon Sauce

1/2 c sugar

1 c water

2 TBS cornstarch

1/4 c cream cheese, softned
2 TBS lemon juice (fresh)
1 tsp lemon zest (micro grated)
fresh grated nutmeg

Mix sugar and cornstarch in a med sauce pan.  Add water gradually, stirring constantly.  Bring to a boil and cook 5 minutes. Add cream cheese, lemon juice, zest and a little nutmeg.  Remove from heat.  Stir until cream cheese has melted and combined completely with sauve.  Serve warm over carrot cake.


So the cupcakes are made using the Carrot Cake recipe except for the frosting is a combination of the cream cheese frosting with a 1/2 tsp rum and 2 tsp orange zest, topped with coconut and a cherry.