Line the bottom of your 6-inch (15 cm) cake pans with parchment paper to prevent sticking.

Toast the pecans in a dry pan until golden brown.

Beat the eggs with sugar until fluffy.

Add the grated carrot and vegetable oil, and mix well.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and toasted pecans.

Gradually add the dry ingredients to the carrot mixture and gently fold in until just combined.

Divide the batter evenly into the prepared cake pans and bake for 25–30 minutes (check with a toothpick; it should come out clean).

Wrap the cake layers in plastic wrap while they are cool to retain moisture.

Beat the butter with powdered sugar until light and fluffy

Add the cream cheese and vanilla extract, and beat until smooth.

Spread a layer of frosting between the cake layers.

Transfer the salted caramel to a piping bag and gently squeeze it over the frosting in small amounts.

Apply a thin crumb coat of frosting to the outside of the cake and refrigerate for 10 minutes to set.

Remove from the fridge and add another layer of frosting to fully cover the cake.

Decorate with pecans and extra salted caramel drizzle.

Let the cake sit in the fridge for 2–4 hours before serving.

Don't overmix the batter – once you add the flour, stir just until combined.

Cool the cake layers completely before assembling – warm layers are fragile and may break. Wrapping them in plastic and chilling for 1–2 hours makes handling easier.

For the best flavor, let the cake sit at room temperature for a bit before serving.

The caramel needs to be thick. Usually, thick caramel is sold in glass jars, not in bottles.