• Thoroughly sift together: flour, cinnamon, and baking soda.  Set aside.
• In a separate mixing bowl cream together: salt, sugar, and canola oil to produce a wet mixture.
• Fold the unbeaten eggs and carrots into the wet mixture.
• Fold the sifted dry ingredients into the wet mixture until just combined.  DO NOT OVERMIX.
• Fill prepared (with oil and flour) muffin tin with equal parts of the mixture and let stand for 20 minutes.
• Place cakes in a 300 degree oven for 45 minutes.  Test cakes with a toothpick inserted and when removed it is clean.
• Remove baking pan from the oven and let rest on a baking rack for 30 minutes then move to refrigerator still in pans for 1 hour of cooling.
• After 1 hour, remove the cakes from pan and place on sheet tray to ice and top with pecans (icing recipe below).

Icing

• Place all the pecans on a sheet tray in a 300 degree oven for 10 minutes to lightly toast.  Remove from oven and cool to room temperature.
• With electric mixer, cream together the butter, cream cheese, vanilla extract and salt.
• With mixer on low, slowly add the powdered sugar and mix until smooth.
• Fold in the unreserved toasted pecans and place the remaining pecans aside to top the cakes with.