Preheat oven to 175C degrees (350F degrees).
Butter or place muffin cups in a 12 cup muffin tin.
Roughly chop some Pecan nuts and lightly roast them. Save some whole nuts for garnish.
Combine and whisk all dry ingredients in a bowl
Combine and whisk all wet ingredients in a separate bowl.
With a spatula, manually stir and fold in the dry ingredients into the wet ingredients until just combined. Do not over mix.
Add finely shredded carrots and toasted nuts.
Gently fold in the finely shredded carrots and toasted nuts.
Portion into 12 muffin cups, fill level with the top and place a whole pecan nut for garnish.
Bake at 175C for 20 minutes or until a toothpick comes out clean.