• Preheat oven to 350°F. Line a 9x13 pan with parchment paper. Set aside.

Make the carrot cake.

• In a small bowl, whisk together flour, cinnamon, baking powder, and baking soda. Set aside.
  1 ¼ cups all-purpose flour, 1 ½ teaspoons ground cinnamon, 1 ¼ teaspoon baking powder, ½ teaspoon baking soda
• In a large bowl, add sugar and vegetable oil and whisk to combine.
  1 cup granulated sugar, ⅝ cup vegetable oil
• Add half of the flour mixture to the oil mixture and stir to combine. Then add one egg, whisking to combine. Add the remaining flour mixture and stir before adding the final egg and whisking just until blended.
  2 large eggs
• Add grated carrots and stir until blended.
  1 ½ cups freshly grated raw carrots
• Pour batter into the prepared cake pan and use a spatula to spread it evenly to the edges of the pan. Bake for 28-30 minutes or until the top of the cake springs back when lightly poked. Let the cake cool completely in the pan on a wire rack.

Make the cream cheese frosting.

• In a large bowl using an electric hand mixer, beat cream cheese and butter on high speed until smooth, about 1 minute. Add vanilla and salt and beat to combine. With the mixer running on low speed, slowly add confectioners’ sugar until all the sugar is added. Then beat on high speed until the mixture is well combined and creamy.
  4 ounces full-fat cream cheese, ¼ cup unsalted butter, ½ teaspoon vanilla extract, 1 tiny pinch fine sea salt, 1 ⅔ cups confectioners’ sugar

Assemble the mini cakes.

• Remove the cooled cake from the pan and place it on a cutting board. Use a 2 inch round biscuit cutter to cut 24 circles from the cake.
• Fit a piping bag with a large round piping tip. Fill the bag with the cream cheese frosting.
• Pipe a small swirl of frosting onto half of the cake circles. Top with the remaining cake circles and pipe another small swirl of frosting onto the top of each mini cake.