Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Gently fold in the grated carrots and toasted pecans until evenly distributed throughout the batter.
Step 7: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: While the pudding bakes, prepare the cream by combining heavy cream, dark brown sugar, and butter in a small saucepan over medium heat, whisking until the sugar dissolves and the mixture thickens slightly.
Step 9: Once the carrot pecan sticky pudding with brown sugar cream is out of the oven, poke small holes across the surface and pour half of the warm cream over it, saving the rest for serving.