Beat the eggs for 2 minutes on high speed using a whisk. Add the cake mix then beat on low speed for 4 minutes and Scrape down. Add vegetable oil slowly while
beating on slow speed for 1 minute. Stir in the grated carrots and pecan nuts and mix well for 2 minutes. Scoop into baking tins lined with silicone baking paper. Bake at ±180°C for 40 - 50 minutes. Depending on the size of cake. Ice with butter cream icing and decorate as desired.