Valley Fig Growers

Mini Carrot Bundt Cakes with Figs and Honey Cream Cheese Glaze

Every year, we crave carrot cake around this time of year and this is a bundt cake recipe to hold onto. Instead of serving tall slices of layer cake, we’re opting for mini carrot bundt cakes, full of sweet California Figs and honey cream cheese glaze drizzled on top. It’s a dessert for celebrations.

Makes 12 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
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 4 large eggs
  • 1 cup granulated sugar
  • ¾ 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) 
  • ¼ 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
  • ¼ cup honey
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons orange juice



  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 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 frosting, 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

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 503
  • % Calories from Fat 46%
  • Fat 26
  • Cholesterol 76
  • Protein 6
  • Carbohydrates 63
  • Fiber 3
  • Iron 2
  • Sodium 345
  • Calcium 92
  • Potassium 174