Request comes via old-school snail mail

As fast as information flies nowadays, it was refreshing to go to the mailbox and find a handwritten, snail-mailed request from Carrie Mae Jones for a carrot cake with pecan frosting.

Luby’s Carrot Cake, from the cafeteria chain, is taken from a 2001 Recipe Finder column. More pecans can be added to the frosting if desired, or pressed into the frosting of the finished cake. On to requests:

Mary Ann Thurmond wants Fresh Market’s recipe for the new salted caramel cookies.

Harry J. Jaffe hopes Gloria Cerrito Braswell 1 Heat oven to 350 degrees. Lightly grease two 9-inch round cake pans. 2 For cake, in large bowl, beat together eggs and sugar until blended. Add pineapple, carrots, oil, pecans, baking powder, baking soda, cinnamon and vanilla. Beat until well blended. Add flour. Mix just until well blended. Pour can share Giovanni’s meat sauce recipe, and Robert Greenwald requests Giovanni’s recipe for Pitti Pollo, a chicken dish topped with asparagus. Requests for recipes can be left at 529-2673. Responses need to be in writing. Please e-mail them to CArecipefinder@gmail. com or mail to Recipe Finder, P.O. Box 84, Hillsboro, Tenn. into pans. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire racks. 3 For icing, in medium bowl, beat together butter and sugar until creamy. Add cream cheese and vanilla. Beat until smooth and creamy. Ice and fill completely cooled cake. Garnish with pecans and carrots. 37342. Include your name, address and telephone number. We’ll use only your name in a column.