6ouncescream cheeseregular or 1/3 less fat, at room temperature
2tbspbutterat room temperature
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.
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.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.
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.
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.
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