• tworedbowls says:

      February 25, 2014 at 1:42 pm

      Right? Exactly why I love them too! All of the fun of frosting and putting them together but none of the slogging-through-stale-cake-five-days-later … especially because my man is not a huge fan of sweets (why can’t I be like that?)

  1. says:

    February 25, 2014 at 9:00 am

    This is probably the prettiest cake I’ve ever seen (well, since your last equally pretty mini cake…). Carrot cake is always my go-to ‘Spring’ cake too and I am totally smitten with the idea of this goat cheese frosting.

    • tworedbowls says:

      February 25, 2014 at 1:44 pm

      Aw, Kathryn! So sweet — especially because I feel like I actually have some kind of mental block or something when it comes to this cake in particular. I’ve tried to take pictures of it and its zucchini friend so many times and just been baffled. This post is my surrender, lol! Thank you so much for your kind words always <3 <3

  2. says:

    February 25, 2014 at 9:57 am

    Ugh I’m so with you…the other day I was like, “It’s warm out! I should make a smoothie!”

    …then I ate cake. A piece of an entire extra cake I had in my fridge (note to self: pay attention when you are inadvertently making enough batter for 24 cupcakes instead of 12) because I don’t scale my cakes down like you so brilliantly do. I LOVE the idea of goat cheese in cream cheese frosting! I am so trying that next time. What are those teensy little orange things on top of/around your cake? Love em!

    Also, I kind of love how that blurry white is obscuring half the cake in the second to last photo. Is that a curtain or some kind of cool effect on your camera?

    • tworedbowls says:

      February 25, 2014 at 2:19 pm

      Hahaha!!! I knew we were friends for a reason. (OK, many many reasons!) The little bubs on top are kumquats! After you commented I realized I forgot to mention that! They’re interesting — sweet skin with very tart flesh.

      And hahaha that photo has a funny story! I was actually fairly frustrated with these photos and was trying to take pictures from all angles to see what could possibly work, so I was all up in the curtain trying to shoot / hold it out of the way, and it just fell in and actually looked kind of neat. So in it went. I’m so glad you liked it, because I was so fed up with shooting this cake!

  3. says:

    February 25, 2014 at 10:17 am

    I never understood the mini cake craze, but everything about this has basically confirmed them as the best idea ever. The whole idea of adding citrus to goats cheese is basically genius, I’m guessing it takes the tang off the cheese and replaces it with the the tang of the fruit aaaah I am in love. What do you use to cut your cakes with? I may have to follow suit this weekend!!
    Gorgeous photography, whatever lens you have, I want it.
    PS, this whole comment is pretty passively aggressive, i’m sorry! hahah

    • tworedbowls says:

      February 25, 2014 at 4:20 pm

      HAHA Emine your PS made me laugh out loud. I just level my cakes using a serrated knife that is longer than the diameter of the cake. And oh my goodness yes, goat cheese and fruit is my new obsession. Goat cheese with blackberry jam or syrup is the absolute best — so creamy!

      As for the lens, I use a 50mm f/1.8 generally, and a 18-55mm for the overhead shots. 🙂 My camera is getting on in years, so I’m so pleased for its sake that you liked the photos! 😉

  4. says:

    February 25, 2014 at 10:59 am

    currently sipping on a raw juice thing (3rd day this week) and the anger i feel that it’s snowing out (AGAIN) and that i have to pee (AGAIN) is frightening. while i have a love/hate thing with carrots, i do love all things miniature and these are so adorable. i’d sit in my office, with the door closed, and see if i could shove an entire one in my mouth.

    • tworedbowls says:

      February 27, 2014 at 10:02 pm

      Lan, I went outside just now and it was so motherbleeping cold and I was SO mad that I felt like I could literally kill something with my bare hands. Or crush a mini cake into my mouth…. either one. (But also I just contemplated a raw juice thing and felt soothed. That sounds awfully good.)

  5. says:

    February 25, 2014 at 1:29 pm

    I absolutely love your mini cakes. They are just the cutest things ever!! This looks delicious and so full of fresh, bright flavors! And bonus that you use greek yogurt in the batter – I’m such a fan of the stuff!!

    • tworedbowls says:

      February 27, 2014 at 10:04 pm

      I love Greek yogurt too! Isn’t it just the magic ingredient when it comes to cake? Thank you for your sweet words, Cate 🙂

  6. says:

    February 25, 2014 at 2:16 pm

    I don’t know how you have the time to test recipes with your stressful job, girl. I’m in total awe! And your photos are beautiful as always. This is such a lovely set-up. What I wouldn’t give to pull up a chair to that table and eat an entire mini-cake to myself 😉 With you there too, of course, for excellent company! 😉 I love carrot cake so much. Thanks for miniaturizing it cause lord knows, I don’t need to eat an entire large cake by myself (although I totally would).

    • tworedbowls says:

      February 27, 2014 at 10:06 pm

      Nancy, I’ve been lucky so far, I can tell you. My boyfriend hasn’t had nearly as much free time as I have the last few weeks. Then again, I’m now writing this from the office, so I’m feeling like the tides may be turning…. lol. It was good while it lasted!! Thank you SO much for the kind words, lady 🙂

  7. says:

    February 25, 2014 at 2:51 pm

    Well done, girl! You are the total mini cake boss! Love your unique take on the ubiquitous carrot cake/cream cheese combo.
    Thanks for the shout-outs too 🙂

  8. says:

    February 25, 2014 at 4:57 pm

    Oooh mini cakes! They are like cupcakes but better, and I swoon over goat cheese anything. I’ve also been obsessed by kaya, matched with a lighter version of Brazilian cheese bread. So bad but so much coconut goodness. 🙂

  9. says:

    February 25, 2014 at 6:12 pm

    I LOVE mini cakes so much I could die. If you opened a store filled with mini cakes I would never (ever) leave. I must make a mini layered cake soon. Thanks for the inspiration Cynthia!

    • tworedbowls says:

      March 5, 2014 at 10:02 am

      Steph, I feel the EXACT same way. We’re mini-cake-soulmates. Also, now that I know how to lure you to NY ………

  10. says:

    February 25, 2014 at 10:24 pm

    Your mini cakes are the best (and cutest!) You have to know that I love love love carrot cake! And with a goat cheese frosting? Oh my…. Love this! And those little kumquats are the perfect toppers to make it so beautiful! I wish you lived closer so that I could just pop on over and eat all this up. haha!! xo

    • tworedbowls says:

      March 5, 2014 at 10:05 am

      I wish we lived closer too, UGH! Why does living in the same borough mean absolutely nothing? OK, but now I DO know what cake to have lined up for your bday, missy 😉 <3 Hope you're doing superbly my love! miss our emails!!!! (100% my fault :'( )

  11. says:

    February 26, 2014 at 4:05 am

    gor-jus. as per usual Cynthia! And this recipe sounds divine – love the goat cheese frosting. And – like – omg – can you really cook cupcake and/or carrot cake batter in porcelain ramekins? wot?!? this is like an amazing new reality for me! The only mini cake I made was a carrot cake for a bday but it was like more like a not-so-mini cake because I cooked it in these little tin cake pans, but poured way too much batter in so when they came out of the oven, they looked like giant souffles gone wrong. But we still obviously ate it all. ha. xx

    • tworedbowls says:

      March 5, 2014 at 10:06 am

      Hahaha that sounds somehow adorably delicious, still, Christina! I love that we’re mini-carrot-cake twins, though 😉 I’ve actually never tried tin cans, though I’ve seen it done (and recommended it up top, shhh). But yes! Ramekins so far have worked like a charm 😀 Thanks so much for your kind words, friend!

    • tworedbowls says:

      March 5, 2014 at 10:08 am

      Oh my god, I think you’ll love it. I was obsessed, especially with the citrus. And I forget if I’ve told you before (shame on me if I haven’t!!) but I absolutely adore your blog, Kita — so thanks a million for stopping by mine! 🙂

  12. says:

    February 27, 2014 at 7:56 am

    I LOVE the combination of goat cheese and orange. I had this orange goat cheese cheesecake once, and I’ve been trying to think of ways to recreate it without buying obscene (and expensive) quantities) of goat cheese here in Beijing. This frosting/mini-cake is an awesome solution. : ) Thanks for sharing!

    • tworedbowls says:

      March 5, 2014 at 10:11 am

      WHAT. Orange goat cheese cheesecake?! I’m sorry, I think I just passed out and woke back up. That sounds amaaaaaazing. Adding it to my list of things to make right now. (Also, feel for you that you can’t get goat cheese easily in Beijing! Ughh.)

  13. says:

    February 27, 2014 at 9:27 pm

    The reign of the mini cake is far from over! Seriously beautiful cake Cynthia. And perfect for a certain someone whose birthday coming up… no, not Chris… my father-in-law! (Although I know the only reason he likes carrot cake is because he thinks it’s healthier than other cakes; someone has to break it to him that it’s NOT) Of course, being across the country presents a problem. What do you think? Is it mailable or not? Maybe not. I’ll just have to make one for myself then. 🙂

    And the citrus goat cheese frosting sounds so dang good. I love the tang of kumquat juice, and how freaking cute are they on mini cake?

    • tworedbowls says:

      March 5, 2014 at 10:17 am

      HAHA I lol’ed when I read this, Linda. (You mean…carrot cake isn’t healthy?) With all our quirky stories, I think our dads would really get along. This was one of his favorites too. 😉 Probably for the same reason! Thanks so much for the kind words!

  14. says:

    February 28, 2014 at 11:42 am

    I thought this was so good I actually used some ad budget to advertise it on my Facebook page! Seriously though, out of control good. Also, I’ll be in NYC the end of March and I would love to meet up if you are around!!

    • tworedbowls says:

      March 5, 2014 at 10:19 am

      Whaaattt!! I’m not sure I deserve that, Shikha! So touched — thanks 🙂 and ahhhhh, so excited you’re coming to New York! We will definitely be in touch!!!

    • tworedbowls says:

      March 5, 2014 at 10:20 am

      Right?! I’m swiftly developing a goat cheese addiction … it’s problematic.

      As for spring light, we can only wish!! (Is it really March?) Thanks for stopping by, Sini 🙂

  15. says:

    March 11, 2014 at 5:55 am

    I love this so so much! Goat’s cheese is such a great idea to use in frosting – I have been meaning to try that for a Middle Eastern twist on carrot cake but never got round to it. Love the addition of the kumquats too – they are just so pretty!

    • tworedbowls says:

      March 11, 2014 at 5:09 pm

      Isn’t goat cheese just the best? I never considered myself a huge goat cheese fan until recently — and now I suspect I might be the biggest fanatic there ever was. It worked better than I could have imagined in this frosting, too — you have to try it out in a frosting for sure 🙂 Thanks, Sophia!

  16. says:

    September 5, 2014 at 1:33 pm

    Kumquats, which we grow here in Zambia, combined with a little carrot cake … what a great idea! Thank you for the inspiration. Your photographs are wonderful, too.

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