Spring time isn’t a great time for junk food and my tastebuds. After the spicy onslaught of autumn and winter, things slow down with fruit and flowers and things that don’t get me nearly as jostled as some warm spices. Sure, there’s red velvet and s’mores, but those sunny weather flavors can’t hold a candle to pumpkin or gingerbread, except for one oft neglected springy treat – carrot cake. As she usually does, Little Debbie has my back and came through this year delivering a brand new twist on her giant carb-bomb logs with Easter Carrot Cake Rolls.

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