Carrot Cake:
3 eggs, room temperature
½ cup (1 stick) unsalted butter, room temperature
¼ cup vegetable oil
1 cup granulated sugar
½ cup packed light brown sugar
¾ cup buttermilk
1 Tablespoon vanilla extract
2 teaspoons baking soda
1 teaspoon Kosher salt
1 Tablespoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups all purpose flour
1 (8-ounce) can crushed pineapple, drained with excess juice squeezed out
3 cups grated carrots, grated with small grater blade
1 cup shredded coconut
1 cup chopped pecans, toasted

Frosting:
½ cup (1 stick) unsalted butter, room temperature
16-ounces cream cheese, room temperature
1 Tablespoon vanilla extract
2-pounds confectioners' sugar
Food coloring

Preheat oven to 350º F.  Lightly grease mini-whoopie pie pan and mini-muffin pan.  Set aside.

Carrot Cake:
In a large bowl, beat together eggs, butter, oil, buttermilk, white sugar, brown sugar, vanilla extract, baking soda, salt, cinnamon, and nutmeg. Mix in flour; stir just until combined. Add crushed pineapple, carrots, coconut and pecans; stir just until combined.

Fill mini-whoopie pie cavities with 2 teaspoons batter. Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely on wire rack.  Yield:  48 mini-whoppie pie cakes.

Fill mini-muffin pan cavities with 5 teaspoons batter.  Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.  Let cool completely on a wire rack.  Yield:  36 mini-cupcakes.

Frosting:
In a medium bowl, beat butter and cream cheese with and electric mixer until light and fluffy. Add 1 Tablespoon vanilla extract. Then gradually add the confectioners' sugar. Beat until mixture is smooth and creamy. If the frosting is too thick, all a small amount of milk (1 teaspoon to 1 Tablespoon), beating until the frosting is smooth and creamy.

Push Pops:  Color the frosting if desired.  Add a mini-whoppie pie cake to the container.  Using a #21 star tip, pipe some frosting on the cake.  Repeat three more times, such that the push pop contains four cakes and four layers of frosting.  Add decoration to the top if desired.

Mini-Carrot Cupcakes:  Using 1M star tip, pipe frosting on cupcakes in swirling fashion. Top with decoration if desired.