1. Preheat oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.

2. In a mixing bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.

3. In another bowl, sift together flour, baking powder, baking soda, cinnamon, and cloves.

4. Add dry ingredients alternately with milk to butter mixture, being careful not to overmix. Fold in carrot and orange zest.

5. Divide batter evenly among prepared muffin cups.

6. Bake for 15 to 18 minutes, or until a tester inserted near center comes out clean.

7. Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Frost cooled cupcakes with White Chocolate Icing.

8. Garnish with white chocolate curls.

9. White Chocolate Frosting: In a mixing bowl, beat cream cheese, butter, and confectioners’ sugar at medium speed with an electric mixer until creamy.

10. In a small microwave-safe bowl, melt white chocolate in microwave oven on High (100-percent power) for 30-second intervals until melted (approximately 1 minute total). Stir until smooth.

11. Add melted chocolate and rum extract to cream-cheese mixture and beat well.