sweet & savory 


Moist & mildly spiced, these adorable mini carrot cakes are effortlessly impressive and easy to make! Don’t skip crunchy candied pecans; they add fantastic texture to the cake!

✅Cake layers that    aren’t dense or    heavy! ✅Mildly spiced &    perfectly sweet! ✅ If you don’t feel like     curd, skip it.

why you'll love this recipe!


– egg white – granulated sugar – ground cinnamon – coarse kosher salt – pure vanilla extract – chopped pecans

Toss the Nuts

Whisk egg whites & vanilla extract in a bowl. And add the chopped pecans & mix. Mix the cinnamon, sugar & salt in bowl. Transfer the nuts to the cinnamon-sugar mixture & toss.


Bake the Pecans

Spread the sugared pecans on a baking sheet & bake the pecans, about 45 mins. Cool the candied pecans completely. Chop them up for smaller pieces.


Whisk Ingredients

Whisk the dry ingredients in a bowl & set them aside. Whip the eggs, oil, Greek yogurt & sugars in a mixing bowl.


Add Dry Ingredients

Add the dry ingredients & whisk just until no dry flour is visible. Fold in chopped carrots.



Pour the cake batter into a baking sheet. Bake the cake until the top is golden brown, & a toothpick comes out clean, about 15 to 18 mins.


Mix Ingredients

Whip the butter & cream cheese for 1 min. Add the powdered sugar, heavy cream, & vanilla extract.


Transfer the Frosting

Beat until smooth & fluffy, about 3 mins. Transfer the frosting to a piping bag with the desired tip to pipe the frosting on the cakes.


Cut Out The Cake

Cool the sheet cake completely, then transfer it to a flat surface. Cut out circles with a round cookie cutter & place the cake layers onto a wire rack.


Pipe the Icing

Pipe a ring of icing around the edge on half of the cake layers to make bottom layers. Fill with pineapple curd.



Place the unfrosted cake layers on top of the frosted layers. Spread more frosting on top & sprinkle with candied pecans.