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Preheat oven to 350º and line 24-cup cupcake pans with liners or spray a 9 X 13 inch pan with cooking spray.
Whisk together flour, baking soda, cinnamon and salt Set aside.
With an electric mixer, combine eggs and sugar and mix until well combined for 2-3 minutes. Add buttermilk and vanilla and mix until combined. Stir in the carrots and banana. Add the dry ingredients and stir just until they are incorporated into the batter. Add the melted butter and stir until it is just incorporated. Do not over mix. Scoop the batter into the cupcake liners, filling each liner ¾s full using an ice-cream scoop.
Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
Frosting: With an electric mixer combine the cream cheese and room temperature butter. Add the sugars, vanilla and cinnamon. Spread a thick layer of frosting onto the cooled cupcakes. Sprinkle with toasted pecans.
Can make into a cake using a 9 x 13 pan, increase the baking time to 30 minutes.