Now, let’s dive into the baking process. Just follow these steps:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots and chopped pecans.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. Once the cakes are cool, drizzle the caramel sauce over the top, letting it drip down the sides for a beautiful finish.

Baking this cake is almost like a meditation for me. It reminds me of the quiet moments in the kitchen with my grandmother, learning not just recipes but life lessons too.