Gingerbread Bites

 

Ingredients:

1-3/4

Cups

Sugar

1-1/2

Cups

Vegetable Oil

4

 

Large Eggs

2

 

Large Carrots, Finely Grated (1 Cup)

1

Cup

Fresh Ginger, Minced (1/2 Lb)

2

Cups

All-Purpose Flour

2

Tsp

Baking Powder

1-1/2

Tsp

Baking Soda

1-1/2

Tsp

Ground Cinnamon

Tsp

Salt

Tsp

Ground Allspice

4

Tsp

Ground Cloves

1-1/2

Cups

Pecans, Chopped

 

 

 

Orange Cream Cheese Frosting

16

Ounces

Cream Cheese, Softened

2

Tbl

Orange Liqueur (Or 2 Tbl Orange Juice)

Cup

Powdered Sugar

Directions:

Preheat oven to 350F. lightly grease 2 mini muffin pans.

Beat sugar and vegetable oil at medium speed with an electric mixer for 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in grated carrots, and fresh ginger.

Combine flour, baking powder, baking soda, cinnamon, salt, allspice, and cloves; gradually add to egg mixture, beating at low speed until moistened. Stir in chopped pecans. Pour batter into prepared muffin tins, filling 2/3 full. Bake for 12-15 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pan, and cool completely on wire racks. Spread tops evenly with Orange cream cheese frosting. Garnish with chopped nuts if desired.

 

Yields

6 dozen

 

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