It’s that time of year, it feels like, when your body starts craving things that refresh and nourish. Bright and sunny citrus, fresh crunchy vegetables with vitamins and nutrients. Of course, where other lovely folks take those cues by going raw, making stunningly vibrant fresh-pressed juices, or whipping up drool-worthy tahini berry smoothie bowls … I make cake.
Somehow I’m not sensing an abundance of surprise here.
But guys, this cake is super good. It’s the result of a few months of tinkering — as with other small-batch projects I’ve undertaken in the past, it had its rocky beginnings when I first began to figure out how to scale it down. (RIP gummy, fallen cake dumplings.) But the end result of all those batches is this, a fluffy, warmly-spiced baby-cake with a perfectly moist crumb, thanks to plenty of carrot and a healthy dollop of Greek yogurt. It’s equally good as a zucchini cake, and has become my go-to for small cake gifting — it’s made appearances as everything from a miniature birthday cake, to a going-away cake, to a random cheering-up cake … to me eating it furtively at my desk cake. (Yeah, that good.)
My favorite part of this cake, though, has to be this frosting. It’s a mix of creamy goat cheese (again, an absolutely impeccable showing by Vermont Creamery!), cream cheese, and a smidge of butter for sturdiness, with plenty of citrus zest and a touch of juice. The result is brightly complex, with a lively tang from the goat cheese that is present but not overwhelming — definitely one of the best frostings I’ve ever made.
I should mention, too, the lovely little kumquats that made an appearance were inspired by a friend of mine who found them in a market near our offices. I originally planned to zest them in the frosting, but it turns out those little nubbins are strangely hard to zest, so a few drops of the juice went in instead. And, of course, they make lovely toppers.
Like the other mini cakes I’ve made, this is eggless, made by baking three mini-layers in 4-ounce porcelain ramekins. It yields a single baby-cake that’s about the equivalent of four to six regular cupcakes. But if you feel like going the other way, and want to make lots of little mini cakes that add up to one mama cake, check out these babies that have captured my heart recently:
- Mocha and vanilla bean mini cakes (gluten-free and dairy-free!) by Lindsey at Dolly and Oatmeal
- Matcha, red velvet, and chocolate rainbow mini cakes by Molly at My Name is Yeh
- Mini cakes with sour cherry vanilla bean frosting by Sarah at The Vanilla Bean Blog, via Handmade Charlotte
Lastly, if you haven’t done so already, don’t forget to enter this Share the Love giveaway for a 14-cup Cuisinart food processor, hosted by Sherrie at With Food + Love and Gina at So…Let’s Hang Out, among other phenomenal bloggers. You have until noon EST today, 2/25! Good luck, and happy Tuesday! The giveaway has ended! Check with Sherrie at With Food + Love for the winner.
Carrot cake with citrus goat cheese frosting.
If you don’t have ramekins on hand, you can use tin cans, or simply a regular cupcake pan. This will yield about four to six cupcakes, depending on how much you fill the liners.
Ingredients
- for the cake:
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 tbsp Greek yogurt
- 1/4 cup plus 2 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- pinch ground cloves
- pinch ground ginger
- pinch salt
- 1/3 cup grated carrots, packed, with moisture
- for the frosting:
- 1 oz (2 tbsp) creamy or fresh goat cheese, room temperature (I used Vermont Creamery’s creamy)
- 2 oz (4 tbsp) cream cheese, room temperature
- 1 tbsp butter, room temperature
- 3/4 cup confectioners’ sugar, more if needed
- 2 tsp citrus zest of your choice (I used mandarin orange)
- about 1 tsp citrus juice, depending on consistency of frosting (I used kumquat)
Instructions
- Preheat the oven to 350 degrees F and line the bottoms of 3 4-ounce porcelain ramekins with parchment paper circles. (Alternatively, you can use a regular cupcake pan, lined with cupcake liners.)
- In a medium bowl, cream together both sugars, oil, and Greek yogurt.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt (everything but the carrots). Add the dry ingredients to the wet and mix gently until incorporated. Finally, fold in the carrots, again until incorporated.
- Distribute evenly between the three ramekins and bake for 15-18 minutes, or until tops have set and bounce back when touched, and a toothpick inserted comes out clean. If using a cupcake pan, bake 12-15 minutes, keeping a close eye on the cupcakes to ensure they don’t dry out.
- Run a knife around the edges of the cakes and invert. They should drop out easily. Peel off parchment paper, flip rightside up, and set aside to cool.
- To make the frosting, cream together goat cheese, cream cheese, and butter until smooth. Mix in confectioners’ sugar 1/4 cup at a time until frosting reaches a thick consistency. It should be a little too thick to spread at this point. Add citrus zest and citrus juice, a few drops at a time, until the frosting is at the right consistency. If it becomes too runny, don’t add any more juice, but simply add confectioners’ sugar a few tablespoons at a time until it reaches your preferred thickness.
- Frost as desired, and serve. For instructions on how to frost a layer cake and for links to other tutorials, see this recipe.
Notes
If you’re using Neufchatel or low-fat cream cheese instead of regular, omit the citrus juice, as low-fat cheese will tend to be a bit runnier.
Finally, I am not a walnut-raisin-carrot-cake-gal, which is why my recipe is a bit simpler — but absolutely feel free to add a tablespoon of either or both if that’s your speed.
Equipment used:
So pretty! I love miniature cakes. They make me feel indulgent without toooo much guilt. 🙂 And really, anything with goat cheese /and/ cream cheese is bound to be a winner. Love this so much!
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?)
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.
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
this is sooo pretty. this is just perfect for two people, or one 🙂
Hehehe if it’s me, likely just one!!! 😉 Thanks so much, Dixya <3
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?
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!
Lol! Well it looks totally artsy/well-done to me 😉
Meant to add: it reminds me of the Happyolks style where there are all these action blurs!
Oh I just LOVE her! I was probably unconsciously influenced. 🙂
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
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! 😉
had my mouth watering the entire time! looks amazing.
<3 Thank you so much, Jane!
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.
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.)
Did you just give me a carrot cake with goat cheese frosting.excuse me citrus goat cheese frosting..? I think I love you for this..
Um, I think I love YOU for those duck fat beignets! They have been on my mind nonstop… mm.
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!!
I love Greek yogurt too! Isn’t it just the magic ingredient when it comes to cake? Thank you for your sweet words, Cate 🙂
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).
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 🙂
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 🙂
Haha!! So sweet, Lindsey! If only you could see the motley predecessors to this baby. Pretty anti-boss.
Such a pretty cake, I love the citrus and creamy frosting!
Thank you so much, Laura!! 🙂
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. 🙂
Oh my god, that sounds beyond delicious! I vote you try this ASAP so I can drool over it on your blog. 🙂
Vote counted…done! As if I needed convincing to make more desserts. 😉
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!
Steph, I feel the EXACT same way. We’re mini-cake-soulmates. Also, now that I know how to lure you to NY ………
Your cake is so pretty. Love the fresh bright colors. Goat cheese frosting. Yum!
Thank you so very much, Cheri! <3 I appreciate the kind words.
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
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 :'( )
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
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!
beautiful cake! I haven’t tried goat cheese frosting yet. Need to!
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! 🙂
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!
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.)
Such a cute little cake and very interesting combination. I looooove goat cheese, so I would definitely give it a go.
Thanks so much, Juliette! 🙂
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?
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!
I’m not gunna mince my words: you make me sick. Your photos are disgustingly awesome, and that cake looks mother freakin’ incredible.
I am both chastened and flattered, Movita. Thanks! 😉
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!!
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!!!
Oh giiiiirl, goat cheese frosting!! I’m totally in this game.
P.S. I love the photos in this post. Is that spring light shining through those windows?
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 🙂
what a great combination, an excellent and delicious, fluffy, creamy and natural cake carrot with that fresh frosting on and in it, yoummmmy 😀
Thank you so much! <3
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!
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!
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.
I loved these even without the citrus. I found the cupcakes stuck to the pan when I didn’t used parchment even though I greased them well.