Mini Bundt Carrot Cakes With Blistered Jalapeno & Fig Glaze & Orange Zest

Serves 12

1 Jar of Bellisari’s Blistered Jalapeno & Fig Spread
2 1/2 cups unbleached all-purpose flour
1 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp table salt
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
4 large eggs
1 cup sugar
1/2 cup condensed milk
2/3 cup vegetable oil
6 large carrots washed, peeled and grated
1 tsp vanilla extract
1 Large Orange Zested

Fig Glaze
1/4 tsp ground cinnamon
1/3 cup sweetened condensed milk
2 Tablespoons Bellisari’s Blistered Jalapeno & Fig Spread
4 Tablespoons of Orange Zest

Adjust an oven rack to the middle position and heat the oven to 350° F.  Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves together in a medium-sized bowl.  In another large bowl, whisk the eggs, carrots and condensed milk. Continue to whisk, while slowly drizzling in the oil, until thoroughly combined and emulsified.  Whisk in the flour mixture until just incorporated. Give the batter a few more folds with a rubber spatula to completely incorporate. Using six compartment mini silicone Bundt cake molds gently add batter.  Tap the mold against the countertop two or three times to settle the batter. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbles attached.  About 15 minutes, rotating the mold halfway through the baking time.  Cool the cakes completely before removing from mold, about one hour.

Fig Glaze
In a separate bowl add sweetened condensed milk, Bellisari’s Blistered Jalapeno & Fig Spread, cinnamon. Fold until completely incorporated. Spoon a good amount of the glaze onto the center and overcooled mini Bundt cakes.  Sprinkle the orange zest over the Bundt cakes evenly.  Enjoy!

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