Bobbi Miller is not Jewish but she subscribes to the Jewish Light and is a regular reader. She and her husband, Colin, own Strauss Peyton, the portrait studio in Creve Coeur located at 515 N. Lindbergh Blvd. The couple loves to entertain at their Olivette home, and when in need of a dessert, Best Carrot Cake, always proves to be a winner.
Best Carrot Cake
1 9-oz. pkg frozen sliced carrots (a little more is OK)2cups sugar1 ½ cups vegetable oil4 eggs beaten2 ½ cups flour2 tsp. baking soda2 tsp. cinnamon1 tsp. salt¾ cup chopped pecans
Preheat oven 350 degrees.Grease 9×13 pan, cook carrots according to directions on package. Drain and mash carrots. Add sugar, eggs, oil and beat well. Mix flour, soda, cinnamon and salt together. Add dry ingredients to carrot mixture. Stir in ½ of the pecans. Spray/oil the pan and pour mixture in a 9×13 pan. Bake for 40 minutes until toothpick comes out clean (if jiggly it is not done). Cool completely before frosting (recipe below). Then sprinkle remaining pecans on top.
½ cup butter-softened8 oz. cream cheese-softened1 tsp. vanilla3 ½ cups powdered sugar
Mix ingredients together and spread over cooled cake.
Submit your favorite family recipe: The “Reader Recipe Exchange” is a monthly feature in the Jewish Light. We’d like to hear from you— please share your favorite family recipes with us. When submitting, be sure to include all the ingredients and step-by-step directions. Remember to specify how long the recipe should be cooked and at what oven temperature. Recipes should be sent to [email protected] Or send them to Recipe Exchange c/o St. Louis Jewish Light, Suite 3010, 6 Millstone Campus Drive, 63146. Please include your name, a daytime phone number, area where you live (Creve Coeur, St. Louis City, Chesterfield, etc.) and a story about the recipe in 100 words or less.