Preheat oven to 350 degrees and spray a quarter sheet pan with nonstick cooking spray.

Peel and grate carrots. Prior to measuring 2/3 cups, squeeze shredded carrots to remove juice.

Whisk egg in a medium bowl. Slowly add in melted butter and continue whisking until mixture thickens. Next, stir in the cinnamon, nutmeg, and ginger.

Add ½ of the vanilla cake mix into the egg/butter mixture and whisk until blended. Whisk in ½ of the yogurt into the batter, followed by the other half of the dry mix and continue stirring. Add the pineapple and remaining yogurt and whisk until batter is smooth.

Add the shredded carrots to the batter and stir until well incorporated, then fold in the nuts.

Pour batter into greased pan and spread evenly. Bake for 16-18 minutes, or until top of the cake is golden and toothpick comes out clean.

Use an electric hand mixer to beat the cream cheese in a large bowl. Slowly add the vanilla frosting mix and continue mixing at medium speed until frosting is smooth and all lumps are gone.

Use a 3” heart cutter (or any shape) to cut out the layers for the mini cakes. To assemble, spread the frosting onto of oneof the layers. Top with another layer of cake and apply more frosting, leaving sides bare. Repeat until all of your cakes are assembled. (Depending on the size and shape of your cutter, you should get 6-8 two-layer cakes)

For the decoration, thinly slice carrot into rounds and use a mini heart cutter to cut each slice. If you don’t have a mini cutter, an X-Acto knife works just as well!