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. Feel free to improve upon them any way you like.