Carrot-themed recipes remind me of springtime and Easter—maybe because I tend to see a lot of product packaging with bunnies and carrots this time of year! I actually am not a big fan of raw whole carrots, but I do like raw shredded carrots. Strange, right? I’m not sure why! So I tend to have shredded carrots in salads mostly. But here’s another way you can use shredded carrots—in these tasty Carrot Spice Muffins! They’re dense and moist, with a mildly sweet-and-cinnamon-spice flavor. Raisins give them an extra punch of sweetness. And I really like how they rise so nicely!
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I’m a big fan of homemade granola and I usually make it on Saturday mornings. I bake up batches of it year ’round—in the cold weather seasons, I love how the aroma of the granola fills the kitchen, as well as how cozy the warmth from the oven feels as it bakes! And in the warm weather months, I usually get up extra early to make it so the granola bakes in the cool of the morning—before the sun and mid-day heat rise. 
Here’s a recipe that’s easy to make and perfect for serving at a brunch, a light lunch, or tea time! Creamy Veggie Croissants have a delicious creamy filling made with mayonnaise, sour cream, and whipped cream cheese spread—and packed with lots of finely-chopped veggies and herbs. Serve this creamy mixture on a croissant over a lettuce leaf to make it even more appetizing. You can also add thinly-sliced deli meat like turkey or chicken (ham or beef would work, too), to make these sandwiches more of a meal.