Consider the carrot, because it may just be the most versatile vegetable out there. This root vegetable is not only subtly sweet and delicious on its own, but it is also essential to the classic mirepoix and can add a savory earthiness to melt-in-your-mouth stews.  But I'm not going to talk about that. I'm turning my attention to the way carrots release their natural sweetness in baked goods, while also offering vibrant color and moistness.

Get the Recipe: Kitchen Sink Carrot Cake (pictured above)

In this rendition of the classic carrot cake, fresh carrots marry well with crushed pineapple, shredded coconut, dried fruit and warm spices.

Carrots and yogurt add moistness to these mini muffins spiced with garam masala.

This Carrot Cake demands some attention with its intricate combination of warm spices, orange zest and the heaping topping of maple glazed walnuts.

Get the Recipe: Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Here's a carrot cake that's socially acceptable to eat for breakfast. These buttermilk pancakes have everything we love about carrot cake, from the freshly grated carrots to the cream cheese topping.

These cakey cookies are sandwiched together with luscious cream cheese frosting.

• Steamed Carrot Cake with Honey Yogurt Frosting
• Carrot Cake Pops
• Coconut-Frosted Carrot Cake
• Parma-Style Carrot Cake