2 quarts corn meal
2 quarts milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound frozen chopped carrots
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 1/2 tablespoons lemon juice
1/4 cup white sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, coat matzo or cornmeal lightly with water so that it is sticky. Hollow out a bone in a large round shape. Using a small spoon, scoop barley into the center of about 9-inch square tube; pinch into about 1-inch thick side, to seal. Set aside.
In a medium saucepan over medium heat, mix milk, vanilla extract, baking soda and salt. Bring the milk to boiling and slowly pour over the matzo mixture. Bring to a boil; cook, stirring constantly, until thickened.
In a large bowl, cream together butter, flour and lemon juice for 2 minutes. Beat in sugar, pecans and chopped carrots. Cover bowl and chill overnight.
Meanwhile, in a large bowl, beat together white sugar, eggs and lemon juice until thoroughly blended.
Remove from refrigerator about 2 hours before rolling out, to let mixture cool. Roll out like a cheese roll. Spread the filling mixture over the matzo mixture.
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