This is how you play refrigerator Tetris after a handsome farmer's market haul.
Bundle of summer squash - incoming.
Bag of baby carrots - you gots to go.
Into a tub of hummus? Nope. Cupcakes. (Don't act surprised).
Grate 'em up. Dump 'em in. Question who ever thought root vegetables belonged in dessert.
I used Paula Deen's Best Ever recipe - the irony - but left out all traces of raisin, pecan and pineapple. (Sorry about it, traditionalists). What I'm saying is, even if you hate carrot cake... you won't hate this carrot cake. Especially after adding a dollop of Salted Caramel Cream Cheese Frosting.
After the homemade caramel has cooled, add half a cup - more, less, more - to the cream cheese frosting. Give it a whirl in the KitchenAid. To thicken, add powdered sugar. To thin, heavy cream. Eyeball it. Go with your gut. If you can spread it on a cupcake, you're golden.
Bonus points: You'll be seeing 20/20 in no time.