In a medium mixing bowl combine cream cheese, butter, powdered sugar, and cinnamon. Beat with an electric mixer on medium speed about 30 seconds or until combined. Stir in carrot and the 1 tablespoon crystallized ginger.

Trim the crust from the thawed cake. Cut the cake in half crosswise; cut each half horizontally into thirds. Spread the cream cheese mixture over 3 of the 6 slices of cake. Place remaining cake slices on top. Cover and chill for 3 to 24 hours.

Cut up any large pieces of preserves; melt preserves in a small saucepan over low heat, stirring constantly. Uncover the 3 tortes and brush the tops of each with some of the apricot preserves. Place each torte on a small serving plate. Cut each torte in half; then cut in half again forming four squares. Cut each square in half diagonally, forming eight small triangles per torte. If desired, top each torte triangle with chopped crystallized ginger. Store, covered, in the refrigerator for up to 24 hours. Makes 3 tortes.

Cut a square piece of paper the approximate size of your glass plate. Fold the paper in half. Fold again, bringing the short sides together to form a square. Fold in half to form a triangle, making sure the folded edges meet. Holding the folded point, cut the opposite end into a point. Unfold the paper and iron between press cloths, if desired. Place on plate and arrange tortes on top of paper.

During the winter months, cut a large snowflake from art paper or vellum to use as a plate liner.

White rice paper, white art paper, or vellumPinking shearsIron (optional)Press cloths (optional)Square glass plate