(Donna Erickson)

Carrots are sprouting up all over. While seeds have already germinated and burst through the soil in our vegetable garden, fresh green carrot tops pop out of the frosting of whimsical carrot cake cupcakes on our kitchen counter, too.

Thinking "outside the recipe," my friends and I came up with a lighter and more contemporary version of our tried-and-true carrot cake recipes.

We added lemon zest to the cupcake batter, and we reduced the amount of confectioners' sugar in the traditional cream-cheese frosting. Then, we topped each cupcake with a carrot decoration.

Bake this batch of 24 cupcakes with your kids for a yummy dessert treat, share a few with neighbors and leave several unfrosted for a morning or afternoon snack to eat with a cup of coffee or glass of milk. They freeze well, too.

CARROT CAKE GARDEN CUPCAKES

Makes 24 cupcakes.

Cupcake batter:

2 cups granulated sugar

1 1/3 cups canola oil

4 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose unbleached flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 can (8 ounces) crushed pineapple, well-drained

1 cup raisins

1 cup chopped toasted walnuts (see cook's note)

1 teaspoon lemon zest (optional)

Frosting:

1 pound cream cheese at room temperature

1/2 pound unsalted butter at room temperature

2 teaspoons pure vanilla extract

1 1/3 cups confectioners' sugar, sifted

Orange food coloring

Carrot-top greens or sprigs of parsley

To prepare oven, muffin tins: Preheat oven to 350 degrees. Let kids fill muffin tins with 24 paper liners.

To make batter: In large bowl, beat together sugar, oil and eggs. Add vanilla. In another bowl, let kids measure and sift together flour, baking soda, salt and cinnamon. Add dry ingredients to bowl of wet ingredients. Stir well. Stir in carrots, drained pineapple, raisins, walnuts and zest.

To bake cupcakes: Divide batter evenly among muffin cups. Bake for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Place on wire rack. Cool completely.

To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Slowly add confectioners' sugar. Beat until smooth.

To decorate cupcakes: Set aside 3 to 4 tablespoons frosting. Use remaining frosting to top cupcakes. Stir orange food coloring into reserved frosting. Spoon into sandwich-size plastic food bag. Clip off tiny bit from bottom corner of bag. Gently squeeze frosting out in zigzag fashion to form carrot shape on frosted cupcakes. Top with fresh carrot-top greens or parsley.

Cook's note: To toast walnuts, bake nuts in 350-degree oven for 6 to 8 minutes. Cool and chop.

Donna Erickson's award-winning television series, "Donna's Day," is airing on public television nationwide. Watch it in the Twin Cities at 7:30 a.m. Fridays on tptLife on channels 13 and 17. Sign up for Donna's e-newsletter at donnasday.com. Her latest book is "Donna Erickson's Fabulous Funstuff for Families." Become a fan of Donna's Day on Facebook at facebook.com/pages/Donnas-Day.