Mini 3 layer Carrot Cake

I use three 6-inch Pyrex storage bowls for this recipe. If you are using 8 or 9 inch cake pans double the recipe.

1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil
1 3/4 cups grated carrots
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1 8-oz package cream cheese
1/2 stick salted butter
1 cup powdered sugar

Preheat oven to 350 degrees.
Spray bowls with Bakers Joy. I also place parchment paper in the bottom for an extra layer of protection.
In a bowl mix together the flour, sugar, baking soda, salt, and cinnamon.
Add the eggs and vegetable oil. Mix well and then fold in the carrots.
Add in all but a few pecans.
Divide the batter up in between the 3 bowls. Lightly tap them on the counter to remove any air bubbles.
Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Remove from the oven when done. Then, let the bowls cool for about 10 minutes.
Then transfer to a wire rack to cool completely. Remove the parchment paper from the bottoms.

In a mixing bowl, beat the cream cheese and butter until combined.
Add the powdered sugar and vanilla and beat until smooth and it should look like frosting.
You can add pecans into the frosting if you want. I am just going to candy a few and add to the top.
Once the cake has cooled completely frost each layer.
Place in fridge while making the candied pecans.

Melt 1 tablespoon of butter over medium heat.
Add in the pecans and coat with the butter.
Cook for a couple of minutes and then add in 1/4 cup brown sugar. I used Swerve brown sugar because I want some of these and I can’t have sugar.
Add about 1/4 cup water. Mix it all together and cook until it thickens. About 10 minutes.
Then pour onto a parchment paper lined baking sheet to cool. Once cooled place on top of cake. Enjoy!