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!
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.
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 the dry ingredients in a bowl & set them aside. Whip the eggs, oil, Greek yogurt & sugars in a mixing bowl.
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.
Whip the butter & cream cheese for 1 min. Add the powdered sugar, heavy cream, & vanilla extract.
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.
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 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.