Ingredients Jump to Instructions ↓

  1. 8 ounces neufchatel cheese, softened or 8 ounces cream cheese

  2. 1 tablespoon orange juice or 1 tablespoon orange liqueur

  3. 1/4 cup powdered sugar

  4. 1 cup sugar

  5. 3/4 cup vegetable oil

  6. 2 large eggs

  7. 1 large carrot , finely grated (about 1/2 cup)

  8. 1/2 cup gingerroot , minced fresh (about 1/4 pound)

  9. 1 cup all-purpose flour

  10. 1 teaspoon baking powder

  11. 3/4 teaspoon baking soda

  12. 3/4 teaspoon ground cinnamon

  13. 1/4 teaspoon salt

  14. 1/4 teaspoon ground allspice

  15. 1/8 teaspoon ground cloves

  16. 3/4 cup pecans , chopped and toasted crystallized ginger orange rind, strips carrot , shredded

Instructions Jump to Ingredients ↑

  1. ORANGE CREAM FROSTING: Beat softened cream cheese and orange liqueur at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Refridgerate until needed.

  2. CUPCAKES: Preheat oven to 350F and lightly grease (or place liners into) miniature muffin tins. Set aside. Beat sugar and vegetable oil at medium speed with an electric mixer 3 minutes or until smooth. Add egg, beating well after each addition. Beat in grated carrots and fresh ginger.

  3. Combine all-purpose flour and next 6 ingredients; gradually add to egg mixture, beating at low speed until moistened. Stir in chopped pecans.

  4. Pour batter into muffin tins, filling two- thirds full and bake for 12-15 minutes or until a wooden toothpick inserted in center comes out clean.

  5. Cool in pan on a wire rack 5 minutes. Remove from pan, and cool completely on wire racks. Spread tops evenly with Orange-Cream Cheese Frosting then decorate with carrots and ginger.

  6. GARNISH: Place a small piece of crystalized ginger onto each cake. Peel a thin layer of rind from 1/2 orange (or carrot), and cut into thin strips using a knife. ?


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