Instructions

1. Preheat your oven to 350º F and prepare a 6 well mini loaf pan with cooking spray.
2. In a large mixing bowl add the carrots and oil and stir to coat.
3. In a separate mixing bowl whisk together the sugar, flour, salt, baking soda and cinnamon.
4. Add the eggs one at a time, then mix in the carrots.
5. Divide the batter evenly between the pan wells and bake for 18-20 mins.
6. Let the cakes cool in the pan and then cool completely on a wire rack.
7. Ice the cakes with the frosting and sprinkle with pecans and serve.
8. Store in an air tight container and eat within 3 days.