After a summer of salads, the cooler weather has me wanting to bake again. Autumn always makes me think of the color orange, and what is more orange than carrots? I really like this recipe for carrot cake because it is chewy and moist but not greasy. The sugar content is under control, and you don’t need frosting—a dusting of powdered sugar is enough to give it a finished look. Try making it for your small group meeting or as the finale to a special dinner.