Around the world, fruits and vegetables make up the biggest category of food that is wasted - at a startling 644 million tons a year (source) - is 42% of all food waste. This waste happens both in stores (for having unconventional shapes and sizes) - and at home, when we let produce go past its prime. So how can we make the most of odd-looking and not-so-crunchy carrots? Baking, of course! 

Have you got some spare carrots on hand? Or perhaps you've found some funky-shaped ones at the store that deserve a second life. Whip up a batch of these festive cupcakes for Easter and do your part for forgotten carrots everywhere. 

To make these zero waste - scrub your carrots well before grating and there will be no need to peel them. 

Ingredients

3/4 cup light brown sugar

1 1/2 cups of all-purpose flour

1.5 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

2 eggs

1/2 cup melted butter or oil (coconut oil, sunflower oil, or vegetable oil)

1 1/4 cups grated carrots

For the icing

6 tbsp butter, softened

1 cup cream cheese

1/2 powdered sugar, sifted (adding more as needed to reach desired consistency) 

Caramel topping (optional):

This is a delicious way to use up the last of a carton of cream, but if you don’t have any to hand, your cupcakes will still be delicious without it! 

1/4 cup granulated sugar

Pinch sea salt

1 tbsp water

1 tbsp double cream

1tbsp butter

Directions: 

Preheat the oven to 350° and grease a muffin tin.

Sift together the flour, spices, baking powder, and baking soda, then stir in the brown sugar.

Whisk the eggs and butter/oil, and gently mix into the dry ingredients along with the grated carrot. Be careful not to overmix.

Divide the mixture evenly into the muffin tins, and bake for 15-20 minutes until a skewer inserted comes out clean. Cool on a wire rack before icing.

To make the icing, whip together the cream cheese and butter until combined. Gradually beat in the sugar until pale and fluffy.

To make the caramel, heat sugar, salt, and water over medium heat. Bring to a simmer, stirring every so often until sugar is dissolved. Increase the heat and then cook until deeply golden, without stirring, for 4-5 more minutes. Once the caramel is a deep copper hue, remove it from the heat and quickly stir in cream and butter. Set aside to cool, then drizzle over your cupcakes. 

Enjoy!