FOOD MEMORIES By Christy Rost   Ending an autumn meal with something sweet and spicy creates the perfect finale. Our spice cupboards hold a veritable treasure trove of flavors we associate with autumn – most commonly, cinnamon, nutmeg, ginger, cardamom, cloves, and allspice. When we use them in any combination, they awaken our senses and often conjure up sweet memories of seasons past. The term “food memories” is used to describe flavors and aromas tucked away in the back of our minds, usually associated with family traditions or significant people in our lives. The fragrant perfume of gingerbread or cinnamon rolls baking in the oven may launch a flood of memories linked to a beloved grandmother or favorite aunt who baked these yummy treats whenever you came to visit. Or, while perusing a menu that features meatloaf, you may be transported back to your mother’s kitchen and actually be able to remember the taste of her signature weekday meatloaf. I’ve always loved anything made with cinnamon. My food memories of cinnamon are mainly tied to gingerbread cookies my grandmother, Kathryn Hewston baked each holiday season. She and my grandfather lived in Pittsburgh, Pennsylvania, and my trip there this week for a cooking demonstration led to food memories from countless childhood visits. While it’s a bit early to be writing about holiday recipes such as gingerbread cookies, I want to share an incredibly delicious recipe for Carrot Cake with Cream Cheese Frosting that’s perfect for autumn desserts. Everyone loves this spicy, traditional layer cake. Its dense batter, with finely shredded carrot and just the right amount of spice, produces a surprisingly light and tender cake. Try it for your next autumn gathering! *Note: Christy Rost is the host of Fort Worth television's popular cooking/lifestyle show, Just Like Home, and the author of The Family Table: Where Great Food, Friends, and Family Gather Together (2004, Capital Books). To see recipe's from Christy's show, or to see a list of upcoming personal appearances, please visit her website at www.easyentertain.com. Carrot Cake with Cream Cheese Frosting Ingredients: Cake 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 ¼ teaspoons cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon ginger ¼ teaspoon ground cloves ½ cup soft unsalted butter 1 cup sugar 2 eggs 2/3 cup milk 1 ½ cups grated carrot Preheat oven to 350 degrees. In a medium bowl, stir together flour, baking powder, salt, and spices; set aside. In the large bowl of an electric mixer, cream butter and sugar until light and fluffy, about 8 minutes. Add eggs, one at a time, beating well after each addition. Gradually beat flour mixture into creamed mixture, alternately with the milk, to form a very thick, creamy batter. Stir in grated carrot. Grease and flour two 9-inch round cake pans; spoon the batter into the pans. Bake 30 to 35 minutes, or until a cake tester inserted into the center of the cakes comes out clean. Remove the cakes from the oven and cool them 20 minutes. Remove them from the pans and cool completely on a wire rack.  Cream Cheese Frosting 6 ounces cream cheese, softened 6 tablespoons unsalted butter, softened 4 cups sifted confectioners sugar 1 tablespoon milk ½ teaspoon vanilla In the bowl of an electric mixer, beat cream cheese and butter until smooth. Gradually add confectioners sugar, beating well after each addition. Stir in milk and vanilla. Place the bottom cake layer on serving plate. Spread frosting on top of the layer with an offset spatula or knife; then place the second layer on top of the first. Frost the sides of cake. Spread the remaining frosting on top of the cake and refrigerate until ready to serve. Recipe makes one 9-inch 2-layer cake. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com