Preheat the oven to 180°C. Line the bases of 2 x 20 cm cake tins with bake paper and grease the sides with butter.
Beat the brown sugar and oil together until combined. Add the eggs in one at a time, beating well after each addition.
Sift in flour, spices and bicarb, and add grated carrot and pecans. Stir to combine.
Divide the batter evenly amongst the 2 cake tins.
Bake in the oven for 30-35 minutes or until a skewer comes out clean.
Allow the cakes to cool slightly in their tins before turning out onto a tray to cool completely.