Add butter to a saucepan over medium heat.

Let it melt completely, then continue cooking.

It will foam, then start to turn golden with brown specks at the bottom.

Once it smells nutty and rich, remove from heat immediately.

Let cool. Reserve ¾ cup for frosting and the rest for the cake.

Preheat oven to 350°F and grease three 8-inch cake pans.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

In a large bowl, whisk together browned butter, brown sugar, granulated sugar, and maple syrup until smooth.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Add sour cream and milk, mixing until fully combined and smooth.

Fold in shredded carrots.

Add dry ingredients into the wet ingredients and gently mix until just combined. Do not overmix.

Fold in chopped pecans.

Bake for 25–30 minutes.

Cakes are done when a toothpick inserted comes out clean or with a few moist crumbs.

Let cakes cool completely before frosting.

Add sugar to a saucepan over medium heat.

Stir constantly until it melts into an amber liquid.

Add butter and whisk until smooth.

Slowly pour in heavy cream while whisking (it will bubble up).

Remove from heat and stir in vanilla and salt.

Let cool completely before using.

Beat cream cheese until completely smooth.

Add cooled brown butter and mix until fully combined.

Gradually add powdered sugar, mixing between each addition.

Add vanilla extract and heavy cream as needed until smooth and fluffy.

Level cake layers if needed.

Add a thick layer of frosting and a drizzle of caramel between each layer.

Repeat with remaining layers.

Frost the outside of the cake.

Drizzle salted caramel over the top.

Garnish with candy carrots if desired.