Begin by beating together 4 ounces of softened unsalted butter and 4 ounces of cream cheese until smooth. Gradually add 2 cups of powdered sugar while mixing on low speed.

In another bowl, combine 3 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, ¼ teaspoon of salt, and the 2 teaspoons of cinnamon along with optional spices. Whisk until well-blended.

In a large mixing bowl, whisk together 2 cups of granulated sugar, 4 large eggs, and ½ cup of canola oil until glossy. Incorporate 3 cups of strained carrots and 2 teaspoons of vanilla extract.

Gradually add the dry mixture to the wet ingredients, alternating with the carrot mixture, mixing gently. Ensure not to over-mix.

Preheat your oven to 350°F (175°C). Pour the batter into mini cake pans, filling each about ¾ full. Bake for 15-20 minutes or until a toothpick comes out clean.

Once baked, cool the mini cakes in the pans for 5 minutes before transferring them to a wire rack.

Once completely cool, spread frosting on top of one cake, stack another cake on it, and repeat until mini towers are formed. Finish with a spread of frosting on the top layer.