Carrot Fig & Pecan Cake With Cream Cheese Glaze

December came so fast this year.  So many changes came our way.  We all learned to live a new lifestyle from last year  and got accustomed to that.   When companies decided to bring the workforce back to office, we were not ready for that change.  

This year I got the chance to work with the TV channel Asianet in their cooking show.  I never had anything like that in my dreams to do a cooking show.  But still it happened.  I made this cake for the show and thought to blog it to keep it as a record for myself to refer back.  Also I am so glad to share it with you.  Bake this cake for your Christmas party and enjoy with your family and friends!

Yields - 9'' round cake / two 8'' round cake / large bundt cake

Ingredients

Dry ingredients 
2 1/2 cups - all purpose flour
1 1/2 tsp - baking powder
1/2 tsp - baking soda

1/2 tsp - salt
1 1/2 tsp - ground cinnamon, cloves , nutmeg powder mix

Other ingredients

2 cups - grated carrots

3 - eggs
1 cup - oil
1 1/2 cup - granulated sugar
1 tsp - vanilla extract
1 cup - chopped dry figs

3/4 cup - chopped pecans

Caramelized sugar syrup
1/2 cup - sugar
1/2 cup - hot water

Glaze

3 tbsp - softened cream cheese

1 cup - powdered sugar

1/4 cup - milk

1/4 tsp - cinnamon, cloves & nutmeg powder mix

1/2 tsp - vanilla extract

Topping

1/2 cup - chopped candied pecans

Directions:

• Pre-heat oven to 350 ° F.
• Take a heavy bottom pan and melt 1/2 cup of sugar over medium heat.  When the sugar starts to melt and become dark brown, lower the flame and carefully add 1/2 cup of  hot water and boil till the sugar crystals melts completely and forms slightly thick syrup.  Keep it aside to cool.
• Sift the flour, cinnamon, cloves, nutmeg, baking soda, baking powder and salt to aerate the dry ingredients and remove any lumps.
• In the bowl of a stand mixer, beat the eggs and sugar with a whisk attachment till fluffy.
• Add the caramelized sugar syrup and oil and beat till its mixed well.
• Remove the whisk attachment and use a paddle attachment at this point.  This step is only needed, if using stand mixture.
• Add the grated carrots and mix well.
• Slowly add the flour mix into the wet mixture in batches till everything is mixed well.
• Fold in the chopped dates and chopped pecans into the cake batter.  
• Pour into a  greased (use non stick cooking spray with flour) 9'' Bundt pan or a regular cake pan lined with parchment paper.  Run a butter knife through the batter to remove any air bubbles.
• Bake the cake for 50 - 55 minutes or until a toothpick comes out clean when tested at the center of the cake.  Let the cake cool completely before unmolding.
• Meantime prepare the glaze by mixing all the ingredients listed under  glaze using a spoon in a bowl.
• Candied pecans -  melt 2 tbsp of sugar in pan and add 1/2 cup of whole pecans to it and mix well till all the pecans are coated well.  Turn off the flame and transfer the pecan to a parchment paper and let it cool.  Chop them into small pieces.
• Once the cake cools down, pour the glaze over the cake and top them with candied pecans.

Notes

• Make sure that you use greased parchment paper to line the pan for the easy release.
• Cover with plastic wrap and wrap with aluminum foil and store in air tight container.