This Story Brought To You By

#foodie-all – by Ellen Britt. Hey y’all…it’s Ellen, the Atlanta Hometown Ambassador with more food talk. Well here south of Atlanta, Hurricane Sally has finally moved away and we are left with cooler fall temperatures in the wake of her departure. And with cooler weather our thoughts naturally turn to richer foods that are warming and comforting.

As the rains were pouring outside my window yesterday, I decided I would transition to fall by making a carrot cake. The vibrant orange of the grated carrots seemed right to celebrate this transition of the seasons.

I don’t know about you, but I like a LOT of carrots in my cake. I put them through the blade on my food processor so they are in very small pieces. This helps the cake to stay nice and moist. Another thing I like to do with carrot cake is to swap out some of the oil for applesauce. In this case I used ¾ cup oil and ¼ cup applesauce. You can’t taste the applesauce and it cuts back a bit on the fat and calorie content.

Here’s another hint: If you are going to use a lot of grated carrots in your cake like I do, then regular all purpose flour doesn’t always hold up in terms of texture. I use bread flour which is a bit denser and takes all those moist grated carrots in stride.

Plus, I like to use a hint of nutmeg along with cinnamon to give the cake that nice, warming, spice laden flavor. Cream cheese frosting is just too heavy for me, so I make a tart lemon glaze with fresh lemon juice and confectioner’s sugar and pour it over the top of the cake.

This cake does not last long in my house, as it’s so good. Maybe I’ll name this cake after the storm…Sally’s Hurricane Cake! Let’s eat y’all…!