Preheat oven to 350 degrees and spray a mini loaf pan with nonstick spray
Finely grate your carrots and set aside
Whisk together flour, baking soda, sugar, salt, cinnamon, and nutmeg in medium bowl; set aside.
In a large bowl, add the shredded carrots and oil, mixing well. Then beat in two eggs until well combined.
Gradually add the flour mixture, with each addition, mix until just combined. Fold in the chopped pecans. Divide the batter evenly into the mini cake pan. This is where you can have six smaller mini loaves or a bit bigger 4 - 5 loaves. I like the bigger mini loaves I opt for filling them 2/3 of the way full.
Bake for 18 - 20 minutes or until a clean toothpick comes out clean. Let cakes cool in pan for 5 minutes before removing to cool completely on a wire rack
Frost when cool with cream cheese frosting.