To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely.
To make the pecan butter, beat all of the ingredients together in a bowl until smooth.
To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm.
Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately.
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