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Preheat the oven to 375°F. Butter a 7x10 baking dish, making sure it is at least 2 ½ inches deep.
In a large bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, cinnamon, allspice, and salt until smooth. Stir in the chopped pecans.
Pour the pecan filling into the prepared baking dish.
In a separate bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, and salt.
Cut the cold butter into the dry ingredients using a pastry cutter or fork until pea-sized crumbs form.
Add the buttermilk, vanilla extract, and carrots. Stir just until combined.
Scoop equal portions of the cobbler dough over the pecan filling. It does not need to fully cover the top.
Bake for 40 to 45 minutes, or until the cobbler is golden and the filling is bubbling and set around the edges.
Let rest for 10 to 15 minutes before serving.