Preheat your oven to 175°C.

Grease and flour a 30x30 cm baking tray, or line it with parchment paper to prevent sticking.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well-blended.

Add the grated carrots and crushed pineapple to the wet mixture and stir until everything is evenly combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

If you’re using walnuts or pecans or both, fold them in gently at this point.

Pour the batter evenly into the prepared 30x30 cm baking tray and smooth the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the mini carrot cake recipe comes out clean.

Let the cake cool in the tray for 10 minutes before transferring it to a wire rack to cool completely.

To make the cream cheese frosting, beat the softened cream cheese and butter in a large mixing bowl until creamy and smooth.

Gradually add the powdered sugar, one cup at a time, until fully incorporated and the frosting reaches your desired sweetness.

Stir in the vanilla extract.

Once the cake has completely cooled, use a round cutter to cut out individual cake circles from the sheet.

Transfer the frosting into a piping bag fitted with a round or star nozzle.

Pipe a layer of frosting onto one cake round, then place a second cake round on top and pipe another layer of frosting over it to create a beautiful, mini two-layer carrot cake.

Repeat with the remaining cake rounds until all are assembled.