Spring is just around the corner, offering plenty of opportunities to enjoy great company and cuisine.

Whether looking for inspiration for the Easter Sunday table or your next spring gathering, these recipes evoke the spirit of the season with traditional flavors and some added flare.

Classic carrot cake is part of Easter feasts or other spring meals. Carrots thrive in cooler spring weather, so it’s a prime time to appreciate the root vegetable’s subtle sweetness and versatility.

Carrots have been used in place of sugar in desserts for centuries, with the modern carrot cake tracing its roots back to Medieval cooking as a steamed or boiled “pudding.” George Washington allegedly served carrot cake to party guests, and the dessert eventually became a household name in the 1940s when available sweeteners were scarce.

This mini carrot cake recipe is a fun, Easter-inspired twist that is ideal for large gatherings. While this recipe makes use of strained carrots, three cups of shredded carrots can be substituted for added texture.

Deviled eggs are another centerpiece of spring gatherings, and the possibilities are endless when it comes to preparing them.

If you’re looking to excite a variety of palates with bold flavors, consider whipping up these roasted garlic deviled eggs three ways. From barbecue to sundried tomatoes, these bite-sized protein boosters will provide versatile party fare.

Carrot Cake Mini Stacks with Cream Cheese Frosting

pinch nutmeg
pinch cloves
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
3 cups flour
¼ teaspoon salt
4 eggs
2 cups sugar
8 ounces strained carrots (baby food), or substitute 3 cups of finely shredded carrots
1 cup canola oil
2 teaspoons vanilla

For the frosting:

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Heat oven to 350˚.

Spray a 13-by-18-inch sheet pan with rolled edges with cooking spray.

In a medium bowl, sift the dry ingredients together.

In a large bowl, cream sugar and eggs. Mix in carrots until well blended. Alternately, add the flour mixture and the oil, starting and ending with the flour mixture. Stir in vanilla.

Pour mixture into the sheet pan, and bake for 20 minutes or until inserted toothpick comes out clean.

While the cake is baking, prepare the frosting. Beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar one cup at a time until smooth and creamy. Add vanilla, and mix until blended.

Remove the cake from the oven, and let it cool. Cut out 18 round circles with a 3” biscuit cutter. Assemble three cake circles at a time by frosting the top of one, then layering a second circle on top of the first and frosting the top of the second. Repeat the same steps for the third. Decorate the tops of the mini cakes as desired.

Tip: To save time, use pre-made sugar decorations often found in the grocery store baking section or craft store.

Roasted Garlic Deviled Eggs Three Ways

For the roasted garlic:

2 whole garlic bulbs
2 teaspoons olive oil

For the Roasted Garlic Herb Deviled Eggs:

6 large, hard-boiled eggs
½ cup mayonnaise
2 tablespoons freshly chopped chives
1 tablespoon freshly chopped parsley
Salt and pepper to taste

For the Barbecue Deviled Eggs:

6 large, hard-boiled eggs
2 tablespoons barbecue sauce
2 tablespoons freshly chopped chives
Salt and pepper to taste

For the Sundried Tomato Feta and Ricotta Deviled Eggs:

6 large, hard-boiled eggs
¼ cup crumbled feta
¼ cup ricotta
3 tablespoons oil-packed sundried tomatoes, drained

To make the roasted garlic, heat oven to 400˚.

Remove the outer paper layers from garlic bulb. Leave the skins attached and cloves together at the base.

Cut the tops about ¼ʺ to ½ʺ down, exposing garlic cloves.

Drizzle olive oil over the exposed garlic, and wrap it tightly with foil. Place the garlic on a baking sheet and roast for 30-40 minutes or until the cloves are caramelized and soft.

To make the Roasted Garlic Herb Deviled Eggs, slice the eggs lengthwise in half, remove the yolks and place in a bowl, reserving the whites.

Add roasted garlic to the yolks, and mash together with a fork. Add the remaining ingredients, and mix until smooth.

Spoon or pipe about 1 tablespoon each of the yolk filling into the egg whites and garnish with additional chives.

To make the Barbecue Deviled Eggs, slice the eggs lengthwise in half, remove the yolks and place in a bowl, reserving the whites.

Add roasted garlic to the yolks, and mash together with a fork. Add mayonnaise and barbecue sauce, and mix until smooth.

Pipe or spoon about a tablespoon each of the mixture into the egg whites, and garnish with chopped chives and bacon.

To make the Sundried Tomato Feta and Ricotta Deviled Eggs, slice the eggs lengthwise in half, transfer the yolks to a food processor, and reserve the whites.

Add remaining ingredients to the food processor. Blend until smooth while stopping to scrape the sides and bottom of the bowl when needed.

Pipe or spoon about a tablespoon each of the mixture into the egg whites and garnish with chives.

—Recipes adapted from The American Egg Board