Preheat oven to 350°F. Grease 3, 8 inch pans with shortening and flour, then line each bottom with parchment paper. This is a tender cake and the layers tend to stick to the pans, so lining them prevents cake fails.

In a large bowl, whisk together flour, baking soda, salt, sugar, cinnamon and nutmeg until combined. Add oil, beaten eggs, and vanilla extract and mix until just combined using a rubber spatular or spoon.

Peel and finely grate carrots using a fine grater or food processor and fold into batter until all combined.

Bake for 20-30 minutes, or until a toothpick comes out clean and the layers are firm to the touch. Leave in the pans for 10 minutes and then remove the layers and let cool completely on a drying rack. Once cooled completely, I like to wrap the layers in plastic wrap and place in the freezer for a few hours. This makes it easier to assemble since the cake it so tender.

In a stand mixer fitted with a paddle attachment, beat softened butter and cream cheese for about 3 minutes, or until light and fluffy. Turn the mixer to low and slowly add the confectioners sugar and then vanilla extract and beat on medium speed for another minute. The frosting should be smooth and fluffy.

Place the first layer of cake onto a cake stand and top with about a cup of frosting. Spread to edges and make sure the frosting is smooth and even. Continue with the other layers and then frost the sides of the cake with an offset spatula. Use an icing smoother or offset spatula to scrape the frosting off and give it the semi “naked” look.

Chill in the fridge while you make your caramel.

In a medium saucepan, heat the sugar on medium-low until it starts to melt on the bottom and stir continuously using a rubber spatula. The sugar will form clumps but continue stirring until it is all melted and an amber color. Once completely melted, remove from heat and stir in the softened butter. This will bubble up but continue stirring until combined, then immediately stir in the heavy cream and stir to combine. Place back on the burner and let sit for 30 more seconds while you stir.

Let caramel cool 15 minutes before drizzling on the cake and if it’s too thick, place in the microwave for a few seconds until runny.

Using a squeeze bottle or spoon, drizzle caramel down the sides of the cake.

Sprinkle pecans on top. Store in refrigerator and serve at room temperature.