The Easter Bunny was onto something… carrots make every spring recipe better. Carrot Cake Cinnamon Roll Bake 2 cans refrigerated cinnamon rolls (with icing) 1 cup shredded carrots 2 eggs ¼ cup milk 1 tsp vanilla ½ tsp cinnamon ¼ tsp nutmeg ¼ cup brown sugar ⅓ cup chopped walnuts or pecans (optional) ¼ cup raisins (optional) Preheat oven to 350°F. Grease a baking dish (8x8 or similar). Cut each cinnamon roll into quarters and place them in the dish. Sprinkle shredded carrots, nuts, and raisins over the rolls. In a bowl whisk together eggs, milk, vanilla, cin- namon, nutmeg, and brown sugar. Pour the mixture evenly over the cinnamon roll pieces. Bake 25–30 minutes until golden and set. Warm the icing that came with the cinnamon rolls and drizzle over the top. Honey Glazed Carrot & Cream Cheese Crostini baguette 2 cups shredded or thinly sliced carrots 4 oz cream cheese (softened) 1 tablespoon honey 1 tablespoon olive oil Salt & pepper Fresh chives or parsley (optional) Slice the baguette and toast the slices in the oven at 375°F for about 8–10 minutes until lightly crisp. In a pan, sauté the carrots in olive oil for about 4– 5 minutes until just softened. Stir honey, salt, and pepper into the carrots and cook another minute. Spread cream cheese on each toasted slice of bread. Top with the warm honey-glazed carrots. Sprinkle with chives or parsley if you like.
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