PREHEAT the oven at 350ᵒ degrees.
GREASE and flour the pans (If you are going to make a big cake, you will need two 9”pans)
SIFT in a strainer the first five ingredients: Flour, baking soda, baking powder, cinnamon and salt.
BEAT the eggs in a big bowl and add the oil, white and brown sugars, and pineapple jam and pineapple juice.
ADD the dry ingredients, folding until well blended.
ADD the nuts and the grated carrots and blend well.
POUR into pans the dough.
BAKE for about 20 a 25 minutes or until a toothpick inserted in center comes out clean. Do not over-cook as they could turn out dry.
REMOVE from the oven and place in cooling rack.
PREPARE the frosting.
BEAT all ingredients for the frosting with electric mixer until smooth.
SPREAD the frosting on top of each of the mini cakes (if you baked 9 inch cakes, place 1cake layer on a large plate, and cover the top with about ⅓ of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake
If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts and/or cinnamon.
For the mini cupcakes, I only sprinkle a little bit of powdered sugar on top of each one.
KEEP at cool room temperature until serving time.