Svetlana’s Recipes

Ingredients:

-1 package (16 oz) pound cake mix
-3/4 cup shredded carrots
-1 tablespoon ground ginger
-1 teaspoon ground cinnamon, divided
-1/2 cup walnut pieces, toasted
-1 package (8 oz) Philadelphia cream cheese, softened
-2 cups Cool Whip whipped topping, thawed

1. Preheat oven to 350 degrees F
2. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 teaspoon of the cinnamon and walnuts
3. Spoon batter into 24 paper-lined medium muffin cups
4. Bake 15-18 minutes
5. Beat cream cheese in medium bowl with wire whisk until smooth
6. Gently stir in whipped topping
7. Spread over tops of cupcakes
8. Sprinkle with reserved 1/4 teaspoon cinnamon
9. Refrigerate until ready to serve