Cream the butter and the sugar together. Add in the eggs and mix well. Add in the milk and stir.
Sieve the flour into a seperate bowl and mix through the chopped pecans, raisins, pumpkin spice and grated carrot into the flour.
Pour the flour mixture into the egg mixture and mix through well. You may need an additional splash of milk to create a nice cake batter consistency..
Pour into a well greased steamer with a lid and steam in a pan of boiling water on a medium simmer for 2hrs.
Remove steamer and cool while you make the toffee sauce.
Add all of the ingredients to a small saucepan and cook on a medium heat until combined. Simmer for 5 minutes and serve.
Remove pudding from steamer and pour over toffee sauce.