Gingerbread Bites With Orange-Cream Cheese Frosting

Unfrosted muffins may be frozen in freezer bags up to 1 week. Frost and garnish in the morning and refrigerate until serving time.

1 3/4 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 large carrots, finely grated (1 cup)
1 cup minced fresh ginger (1/2 pound)
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups chopped pecans, toasted
Orange-Cream Cheese Frosting (below)
Garnishes: small pecan halves, crystallized ginger, orange rind strips

Beat sugar and vegetable oil at med speed with 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 and next 6 ingredients; gradually add to egg mixture, beating at low speed until moistened. Stir in pecans.
Pour batter into lightly greased mini muffin tins, filling two-thirds full.
Bake at 350 for 12 to 15 minutes. Cook in pan on wire rack for 5 minutes. Remove from pan, and cool completely on wire racks. Spread tops evenly with Orange-Cream Cheese Frosting.

Orange-Cream Cheese Frosting

2 (8 ounce) pkgs cream cheese, softened
2 Tablespoons orange liqueur (or orange juice)
1/2 cup powdered sugar

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.