With gardening and bunnies on our mind this month, we decided to bake a delicious and easy-to-make gluten-free carrot cake. We added freshly shredded carrots, walnuts, raisins (which we skipped), and a dash of turmeric to the frosting to create a sunny yellow color, topped with tiny chamomile flowers. I had planned on serving the cake for Easter, but with nearly half of it already nibbled away, I may have to whip up another one today – it is that good! With an Easter table filled with lots of color, this bright and cheerful cake will fit right in. I’ve slipped-in a few of my favorite kitchen tools below that I use for baking, in beautiful springtime colors that would make wonderful gifts as well.