Ingredients

• 100g toasted pecans
• 350g grated carrots (about 4-5 medium carrots)
• 4 eggs
• 200g brown sugar
• 100g sugar
• 275g vegetable/canola oil
• 250g all-purpose flour
• 2 tsp (6g) cinnamon
• 1/2 tsp (2g) nutmeg
• 1 tsp (5g) salt
• 1 1/2 tsp (6g) baking powder
• 1 1/2 tsp (9g) baking soda
• 200g sugar
• 60ml water
• 120g whipping cream
• 2 tbsp (30g) unsalted butter, room temperature
• 1 tsp (5g) salt
• 1 tsp (5g) vanilla extract
• 500g cream cheese, room temperature
• 60g powdered sugar
• 300g chilled whipping cream (35% fat)
• Remaining chopped pecans and caramel sauce for decoration