Add the oil, water and eggs. Use an electric mixer and mix on low speed for 2 minutes. Then, use a spatula to fold in the carrots.
½ cup vegetable oil, 1 cup water, 4 large eggs, 2 cups carrots
Pour the batter into the prepared pan and smooth into an even layer.
Bake for 25-28 minutes until the cake is lightly browned, is pulling away from the sides of the baking sheet, and a toothpick inserted in the middle comes out clean.
Allow the cake completely before moving on to the next step.
Use a 2 ½ inch round cookie cutter to cut out circular cake pieces. Transfer them to a large piece of parchment paper.
For the Frosting:
In a medium bowl, mix together the butter and cream cheese until fully combined.
½ cup unsalted butter, 8 ounces block-style cream cheese
Add in powdered sugar, 1 cup at a time, and vanilla, mixing on low speed until all the powdered sugar has been added. Increase the speed to medium and mix until light and fluffy.
1 teaspoon pure vanilla extract, 4 cups powdered sugar
Add frosting to the piping bag and decorate the cakes making every two cakes into a mini layer cake with frosting in the middle and on top.
Top with chopped pecan and shredded carrots. Enjoy! See post for storage options and tips.
½ cup pecans, Additional finely shredded carrots for topping
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 mini carrot cake. Actual calories will vary.