Bake a cake using a vegetable (like carrot cake).

“WOW, let me tell you, I really scraped a knuckle while grating those carrots! It was quite the workout, but I found the process oddly satisfying as I saw the bright orange shreds accumulate. [...] Despite the minor mishap, I persevered and successfully made the cakes, and I must say, they turned out absolutely wonderful! The aroma that filled my kitchen was heavenly, and the texture of the cake was moist and fluffy, just as I had hoped. The combination of the sweet carrots, warm spices, and creamy frosting created a delightful treat that I can’t wait to share with everyone.”

“Which leads me to this carrot cake recipe. Now I’m STILL not exactly sure why I decided to make a carrot cake after literally eight years of avoiding it. But I figured I’d start with a tried and tested recipe from one of the baking greats, Stella Parks. [...] Her recipe uses brown butter to highlight the earthy sweetness of the carrots, along with whole wheat flour to help absorb moisture from the vegetables and keep the cake light and fluffy. It’s absolutely delicious and may even be enough to convert me into using vegetables in my desserts recipes on a regular basis.”