By Olivia Fowler
For the Courier
ofowler@thepccourier.com

For some reason, I associate carrots with spring.

Their bright color adds a cheerful note to a dinner plate. This week’s recipes include a carrot salad, roasted carrots, a carrot vegetable medley and, of course, a yummy carrot cake.

I like this carrot cake because it includes pineapple, apple sauce and raisins in the batter. It’s very moist, a No. 1 requirement for cake. I don’t put coconut in my carrot cake, but that’s just a personal preference.

I hope you’ll enjoy these recipes this spring. Feel free to improve upon them any way you like.