1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In another bowl, blend the granulated sugar, brown sugar, and eggs until smooth. Stir in the vegetable oil and vanilla extract.
4. Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped pecans, then pour the batter into the prepared baking pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the caramel sauce. Melt the butter in a saucepan over medium heat, then add the brown sugar and heavy cream. Stir continuously until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
8. Once the cake is baked, allow it to cool slightly before drizzling the caramel sauce over the top. Sprinkle with additional chopped pecans.

Remember, baking is as much about the journey as the destination. If you find yourself with a little extra batter, why not make a few cupcakes for the kids? They’ll love their own mini versions of this delightful cake!