Fig Carrot Mini Bundt Cakes with Honey Cream Cheese Drizzle

Every year, we crave carrot cake around this time of year and this is a carrot cake recipe to hold onto. Instead of serving tall slices of layer cake, we’re opting for mini bundt cakes, full of sweet California Figs and honey cream cheese drizzle on top. Spring forward on this festive dessert to share at celebrations and with carrot cake lovers.

Fig Carrot Mini Bundt Cakes with Honey Cream Cheese Drizzle is going to be your favorite carrot cake recipe.

Fig Carrot Mini Bundt Cakes with Honey Cream Cheese Drizzle

Course Dessert
Servings 12 mini bundt cakes

Ingredients

Carrot Mini Bundt Cakes

  • 1 orange
  • 1 cup Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, stemmed and finely chopped
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 2 cups shredded carrot, about 8 ounces (shredded with large holes of box grater)
  • 1/4 cup finely chopped, toasted walnuts

Honey Cream Cheese Drizzle

  • 6 ounces 1/3 less fat or regular cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons orange juice

Instructions

  1. Grate orange peel to make 1 teaspoon zest. Halve orange and ream to make juice. Combine figs and ¼ cup juice in microwave safe bowl (reserve remaining juice for Drizzle); cover with vented plastic wrap. Microwave on high for 1 minute. Set aside.

  2. Adjust oven rack to middle position. Preheat oven to 350° F. Coat 12 mini-bundt molds with baking spray or oil. Dust with flour and tap out excess.

  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.

  4. In a large mixing bowl, beat eggs, granulated and brown sugar until blended. Slowly beat in oil, vanilla and orange zest. With spatula, mix in fig mixture and carrots. Gently fold in dry ingredients, just until combined.

  5. Spoon batter into bundt molds. Bake for 15 to 18 minutes or until pick inserted in center comes out with a few moist crumbs clinging. Cool 10 minutes in pan. Remove to wire rack to cool completely. Run a thin knife around edges if needed to help release cakes.

  6. To make Drizzle: beat cream cheese and butter with electric mixer until blended. Beat in honey, vanilla and enough orange juice to make a frosting of drizzling consistency. Drizzle over cooled cakes. Sprinkle with walnuts.

Recipe and photo by Lorelle Del Matto

Chocolate Brie en Croute with Dried Figs

Chocolate Brie en Croute with Dried Figs doubles as an appetizer or dessert.

At dessert time, some people have a sweet tooth and others go for a cheese plate. This Brie en croute appeals to both sensibilities or make it for a sweet appetizer. You can also add it as an unexpected addition to a cheeseboard. California Mission dried figs pair magically in this baked Brie en croute recipe with semisweet chocolate. Encased inside the pastry, slice into Marin French Cheese’s Petite Breakfast wheel, perfectly portioned to go inside croissant dough. We used the packaged croissant dough from Immaculate Baking Company, but use whatever packaged croissant dough is available, just make sure to follow the manufacturer’s oven temperature and cooking time on the packaging.

Chocolate Brie en Croute with Dried Figs

Servings 1 Brie en Croute

Ingredients

  • 3/4 cup (4.5-ounces) stemmed, minced Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1/2 cup water
  • 2 teaspoons honey
  • 1/4 teaspoon Rodelle pure vanilla extract
  • 2 ounces chopped semisweet chocolate, divided
  • 1 tube croissant dough
  • 1 Marin French Petite Breakfast Brie wheel

Instructions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

  2. Cook the figs, water, honey, and vanilla in a saucepan over medium heat, stirring occasionally, until all the liquid has cooked off, about 8 minutes. Cool for 5 minutes. Stir half of the chocolate into the figs.

  3. Meanwhile, arrange the triangles of croissant dough on the parchment-lined baking sheet into the shape of a star or flower, pressing down to adhere the wide ends to each other, fanning out the long skinny sides like a flower. There will be an empty space in the middle, so fill it with dough, pressing down to adhere it.

  4. Spread 3/4 of the chocolate fig mixture into the middle and ¼ of the way up each "petal" of dough. It will resemble the middle of a sunflower. Set the Brie wheel into the middle. Spread the remaining chocolate fig mixture on top of the Brie. Sprinkle the remaining chocolate on top of the Brie—it’s okay if chocolate falls along the bottom of the Brie wheel. Fold up the petals of the dough into the middle, pressing the tips into one another well, at the top.

  5. Bake until golden brown, about 17-19 minutes. Transfer to a cheeseboard outfitted with fruit, nuts, and crackers.

Recipe & photo by Annelies Zijderveld