Preheat the oven to 180°C/ 350°F/ Gas mark 4. Using an electric mixer cream together the butter and sugar. Add the eggs one at a time with the flour and whisk to combine. Stir in the carrots, cinnamon, nutmeg, salt and pecan nuts.
Transfer the mixture into paper muffin cases so that they are three quarters full and insert into a muffin tin. Bake for 15- 20 minutes or until firm and slightly golden. Leave to cool completely before serving. Muffins keep in an airtight container at room temperature for up to 3 days or freeze once completely cool.
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