Crack the eggs into a large mixing bowl and add the sugar. Whisk to combine.
Add the flour and stir with your whisk to a smooth, thick paste. Stick to whisking in one direction only when making batter - this will help avoid lumps.
Add the mixed spice and stir through with your whisk.
Add the milk, a little at a time, gently whisking until you have a thick, smooth batter.
Add the grated carrot and chopped pecans and stir through. Let the batter rest for 5 minutes.
Warm a little butter in a nonstick frying pan over a medium heat. Spoon tablespoons of batter into the pan - make sure to space them far enough apart that they don't merge.
Cook for about 1 minute until golden underneath, then flip and cook for another 30 second or so until golden brown on both sides, risen and cooked through.
Transfer the pancakes to a plate as you go. You should get approximately 20 in all.
Stack the pancakes up to serve. They’re great with honey, maple syrup, golden syrup or a sprinkling of sugar.